I clean them like any other large fish. Cut em behind the gills, make a cut down the lateral line to the tail, cut from head to tail down the back, roll #1 fillet off. Do the same on the lower portion including cutting out the rib cage and cleaning it seperate. I skin each tenderloin thesame way, skin it and de-bloodline it. I don't put any water on it while cleaning it. I cut it into small roastsand vaccum bag it. I know it's vague, but, I do wahoo, yft and dolphin the same way....
