Summarize the following:
with a large set of tweezers or boning knife. There is no way to totally avoid getting bones in your fillet, but you can remove them once the flesh is cut away from the spine. Feel along the middle of your fillet from the head to the tail end for bones, and use your tweezers to carefully remove them. the fillet with a fillet knife. Place the fillet skin-side down and make a cut where the skin meets the flesh. Slowly move your knife towards the opposite end, being sure to firmly grasp the skin and pull it away as you slice. Similarly to de-scaling the fish, it is recommended to remove the skin before preparing a fillet to eat, but if you like skin on your fish, go ahead and leave it on. The chewy skin is unappealing to some, but it does contain additional nutrients and vitamins. Depending on the type of fish you have, it may have a lot or hardly any belly fat. Salmon, lake trout, and mackerel are known for being high in fat content. Using your fillet knife carefully cut this away as you would with a steak — after all, these fillets are essentially fish steaks! If you like fat on your food, by all means leave it on, but generally fish fillets are served as lean as possible. Run water over the fillet then dry it with a paper towel, being careful not to leave any fibers on the flesh. If you won't eat the fish within two days, you should wrap it tightly in plastic wrap, put it into a ziplock bag, and keep it in the freezer. The fish will stay good for 2 to 3 months in the freezer.  If you plan on eating it within two days, fill a container large enough to hold the fish halfway with crushed ice, place the fish on top, cover the container and store it in the fridge. You should rotate ice if it melts before you eat the fish. Keep in mind that fish will rot in the refrigerator if not kept on ice.

Summary:
De-bone the filets Skin Trim away excess belly fat and other fat. Rinse the fillet with water, then store it on ice for later use.