Never thought to take pictures of filleting fish :LOL2: :LOL2: .
When I'm filleting Bluegill I scale them with a $1.98 scaler that I probably bought at K-Mart 20 years ago. I fillet with a 6" Marttiini knife that Rapala imports, probably from the same K-Mart (closed now) for under $20.00.
Once I fillet the meat off the backbone, with the skin side down, I stick the tip of the knife under the rib nearest the tail end of the fillet about 2/3s way up the rib. Then I just slide the blade under the rest of the ribs until the tip comes out from under the last rib. Then with a little upward pressure I slide the blade down torward the bottom of the fillet lifting the ribs out of the fillet. Then I flip the blade over and slide it back under the ribs and slide the blade upwards until the ribs are free from the fillet. Sounds a whole lot more complicated that it is. I do think that a very sharp, flexible fillet knife is a must.
I can scale and fillet a Bluegill in about 90 seconds. (I used to be faster but my hands are getting older :LOL2: ) I have probably done thousands of them. It's just the way my stepdad taught me to do it.