Anybody know how to end up with boneless filets when fileting trout? My son read an advertisement and bought some gimmick involving a metal ring into which you insert the front of the backbone and pull it thru, supposedly separating the meat from from the bones(ribs), but it doesn't work for us. However, he used frozen fish that had been thawed, thus softening the flesh, so maybe the results would be better with fresh(never frozen) fish.