Vermillion is fairly easy to fillet and has a good yield, a 3 pound fish will yield at least 1-1/4 pound of fillets, but there is some meat left on the bones, particularly around the bottom fins. All is recoverable if you steam or bake the whole fish. The flesh is mostly white, mild and holds together very well for all methods of cooking. If frying fillets skin-on start skinless side down. the skin will shrink and cause some curl when the fillets are turned but it is not extreme and relaxes a bit as it cooks. fillets are fairly easy to skin. The head and bones make a mild fish stock suitable for soups.