When I fillet whites, I only keep the part above the lateral line. The critters get the rest, which isn’t much meat. I am left with real nice white, tasty, fish sticks. Then I rinse them well and chill them until the meat is firm. Like Dadakota I use my old Rapala fillet knife and cut the red completely off. Then I rinse them well and put them in the refrigerator over night before eating or freezing them.
That may sound a little over the top but to me the red is absolutely NASTY TASTING.