Next Step: Lift and separate
OK- there's really no lifting, but you can see separation going on in these shots. Use your fork and your other hand to separate the meat on the dotted line you made on the other page.  You'll see all the ends of the Y Bones sticking out just like this.  They are clear in color unlike the ones you see below which I drew in black because they didn't show up well with a digital camera and blue paper.  Pretend you are looking at the shadows of the bones.  I also drew another bone in red (photo on right) so you could see what they look like when they're still holding that poor fish together.

On the right is what you should see when done separating.  If you don't see this, make sure it's a fish that you're working on and not like a cow or a chicken.

Below is what you will see when you hold up a piece of fillet with the ends of the Y bones sticking out.  In your case, it should be minus the "I-just-changed-the-oil-on-the-truck" thumbnail.  Eeeeww!  My other hand was cleaner but it was holding the camera.  That's my story and I'm sticking to it.  Have you checked out Emeril's hands up close, lately?  Uh-huh!

Just another shot of a deboned fillet with the dreaded Y bones in a fairly neat pile to the right of the fillet. Northern-eating protocol states that the Y bones shall be plucked out with thumb and index finger in quantities of three to six at a time, and then thrown over one's right shoulder with abandon. You'll need to explain this part to your wife if you happen to be eating inside.  Hey, I don't make the rules...