well done. nice feed there. with the wobby you will get the hang of it. first couple of times you might make a mess but the rewards are worth it in the eating. as mentioned in your other thread. cut inside out so the knife wont go blunt as quick. 

 i take it the boss doesnt like eating taylor or has she had enough for a year

love the look on the young fella

yeah he was a bit worried about the shark

yeah boss doesnt really like the taylor she does eat it but i normaly bring taylor home everytime so she is also sick of it

Looking at where you cut the wobby's spine, you can go about half the distance towards its nose to reach the joint at the back of its head, giving you a heap more meat.

The best way to find out where to cut the head off is to follow the back gill passage up untill its just behind the line of its eyes then cut across. Don't go all the way through to its throat, stopping at the white leathery lining . Open it up from its vent to the throat making sure you don't cut open the stomach and straight through the big breast bone, fold the head down towards its belly and the throat lining should come away carrying all the guts with it. Lift the innards out and remove the brown strip of flesh along the spine [this is where the ammonia smell and taste comes from] cut the tail off and wash it, making sure you flush the hole that runs up the spine to the bottom of the guts cavity.

To fillet it is to cut down either side of its backbone all the way from heat to tail , split the halves, cut the belly flaps off, lay the fillets on a flat surface skin down and with a sharp knife laid flat on the inside of the skin and held flat gradually slice the meat  off, it should all come off in one piece with some practice. Same goes for both side of the belly flaps, removing the skin and the white lining.

Once you've got that far slice your fillets off at right angles across the long pieces and back at about a 45deg angle

Hope it helps

Family will be eating well for a while! Good stuff :)

well the wobbe tasted awesome so did the mulloway

cheers carnarvonite for the info will try all that with the next one i get its one of the better fish i have eaten i reakon even my young bloke had a second helping wich is unheard of told him it was the shark that he was eating after he had finished haha.

i miss the old days when i used to live in carnarvon and work on the pro boats coral trout and red emporer whenever i wanted it

your right about going further forward to cut the spine i did cut the meat that i missed out further up i got most of it in the end, wouldnt have served it up at a restaurunt but it will all look the same tomorow