http://www.youtube.com/watch?v=1Tc7nhQMt78
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Thanks for putting this together. I need to get myself a fillet knife like that, wonder where I could find one ;).
One question: Is there a point where the fish is too big/old to have good meat? You always here about "eater" size fish and wonder how much they really vary in quality of the meat. I won't keep any that are really nice sized just because I want those fish to reproduce but just wonder if anyone notices a real difference in the bigger fish.
Personally I won't keep anything over a couple of pounds. Its great to release them to reproduce, but my main reason is that toxins will built up and the older the fish the more that's in them. Give me a few panfish and I will be happy.