Then, once you get to the tail, you can resume normal cutting angles.
Go back up to the head, then fillet along the backbone until you feel the knife hit the rib bones. This is not hard as sheephead have large rib bones.
I cut down to the backbone, then slip the knife up and over the backbone then down again on the other side. Follow the backbone if you will, then up and over the spine.
I had to use photoshop on this to get the black blade to show up better.
Cut on down until you contact the skin on the underside of the fish.
Then, starting at the tail, cut thorough the skin from the inside-out.
Notice the angle of the knife in the above pic...keeping that angle and the blade flat in alingment with the backbone, cut on around and into the body cavity. Looking in the pic, there is a large bone by the anal vent that you will not be able to cut through, so you have to fillet along it like you do the backbone.
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