The key to filleting them is using a sturdy-bladed boning knife and cutting over and around the thick rib bones by going into the fish from the top rather than from behind the gills. With an electric knife, it’s easiest to start from the tail and fillet forward.
For freezing, we leave the skin and scales on the fillets (no wrapping paper has been invented that serves as a better shield against freezer burn), put them meat side together and wrap in foil.
Thus, we stock our freezer this time of year, and even six months later have juicy, fresh-tasting fillets.
