Your cutting diagram is perfect, Keymaster. I cut my BHS (Big Honkin' Salmon) in even smaller pieces than that w/o skin and have had no problems with crumbling/falling apart. And, with all due respect to Devo's personal taste, there is no possible way in the world that I would EVER trim any fat from a King...again, just my own personal taste but that is the most flavorful part of the King to me AND it's healthy....go figger! I trim the grey gunk off that's on the back side of your lengthwise line...that stuff's nasty.