Tried two different ways to break down a whole salmon last week

I had to prep a whole 12-pound king salmon for a big party order. The first time, I went with my usual method, starting from the tail and working up with a flexible boning knife. It was messy, and I lost a lot of good meat near the pin bones. The next day, I tried the method my old head chef taught me, starting at the head with a longer, stiffer slicer and using the backbone as a guide. The difference was huge. I got cleaner fillets, way less waste, and it was at least 15 minutes faster. The key was letting the knife do the work instead of forcing it. Has anyone else switched up their fish breakdown technique and seen a real improvement?

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