sharp flat blade .great tasting fish but you got to clean and skin them asap.

Ok thanks UncleStu ill try that next time. I normally just clean them then wack them in the frying pan in some butter then peel the skin off when they're cooked. If you get it right you can just "slide" the meat from the bone and just have the meat but it would definately be better to have two bonless redfin fillets.

Might help to find a video online for how to fillet a fish and then just do the same thing on a smaller scale?

Not that i've filleted redfin, but definately for fish like dhuies, pinkies and whiting having the fish slurried makes it a hell of a lot easier than a limp mushy fish that hasnt been slurried. For small fish like redfin, you could use a small container (i have a cheap little drinks cooler from bunnings for example) and maybe one or two trays or iceblocks from your freezer should work ok? Try it once til the fish is reasonably stiff (but no frozen of course). Will make filleting it at lot easier, even if you decide not to bother later its worth trying (if only to make it easier to learn). 

Example video: http://www.youtube.com/watch?v=YN0cgLnzkoU
(I dont see the point of him cutting into the stomach though, I recon its best to avoid cutting into the gut cavity if you can, and if you run over the ribs like he does theres no point anyways. If you want to remove the wings, then you can do it carefully and avoid cutting the gut lining. Just dont like the idea of all the guts and bacteria spilling out if you can help it. Saves on washing :p)

When cutting the top part of the fillet, you might find it easier to start more in the middle than right up the front, and if you keep the blade fairly angled down the fish its easier to cut right along the bones and cuts through the skin better (at least I find it is, and can get neater fillets). I dont like moving the knife in and out like cutting a steak. If you're knifes sharp enough you just drag it through (easier to not go between bones too). Just use the bones as a guide and keep your knife flat to them. For redfin, if you gut them, then you can just cut straight through the rib bones which is a lot easier (what I do for whiting). Then you just cut the rib bones out after (just slice under them) and also remove the pin bones. Prob a lot easier not to skin either, just scale and pull the skin off when cooked.

Of course a sharp knife is rather important. Fish filleting knifes are usually easier than kitchen knifes. Doesnt matter if its fairly long either. I use the same knife for big dhuies and small whiting. (the blades longer than the whiting :p)

What you can also practice, is looking at what meat you left behind. If you didnt get close to the backbone, then practice taking off the last sliver as it'll help you get a better feel for it, then just do that next time in the first step. Feel for bones, and figure out what angles you need to cut them out of the fillet. If you have a look at the fillets and the fish after you'll pick it up a lot quicker than just going "thats a crap fillet, next".

Though, everyone fillets fish a little different (or a lot in some cases) so find what works for you.

Hopefully that makes sense?

Though, it is easier and you do get more meat cooking whole and just peeling off :p
(but good to try other ways just in case you prefer the alternate method).

Hold him down firmly and do what you would do when skinning a sheep