wow . I gotta admit, I have never seen that method before. Just might have to give that a try .....thanks for posting big D

Looks like a great way to cut your finger off, I think I will stay with the tried and true rapala electric fillet knife. They should warn people: do not try this if you are under the influence of any alcoholic beverages.

Wishin I was fishin

I tried this today guys and I still have all my fingers.   Found myself using a Canadian accent when I did it.  "Then you snap the back of the head."

Verdict is still out, I want to see what it like to eat this way.

PointMan

one word..Crazy! If you have a sharp knife you should never cut your self, dull knifes are dangerous.

We ate the perch that we cleaned with this cleaning method.  We baked the fish this time with butter, salt, pepper and onions.  We've found we like some variety and have starting baking some vs. frying.  Besides it doesn't stink up the house as much when it is cold or raining in Jan and don't want to fry outside.

I prefered the filleted perch over the Costa method because I didn't have to pick out bones.  However you don't miss much meat using this method and it does have it's advantages.  

I'll keep trying both and see what happens.  I do think I'll try a shorter knife next time as well.  Maybe we'll do a video and post, I'll spare you the dramatic music.

BT 

I havnt tried this but by watching it looks like a razor blade box cutter would do the trick down the back.I would think after you cooked them the rib cage would pull right out.We used to cook up bull heads years ago and the bones pulled right out of them after they were cooked.Im not sure this way is any faster than filleting them though but it looks like you may get a little more meat.Next time I get some Perch Ill give this a try.