Ah.. 90% of the time I filet "over" the ribs. When I don't - I cut through the ribs - then remove them from the fillet. Either way - I get that "little piece of fish". One of the things I marvel at every year in Canada are the folks who really can't (usually don't know how) to filet a fish. Takes every bit of my will power not to offer my "services". Some people don't respond all that well to "help". Always said - if I was a "camp boy" I'd spend all my spare time in the fish house. I'm betting tips would increase exponentially.