A cheat for smooth fillets

If you look at the small blob about 3/4 inch from the base, you see a cheat secret. As the fillet begins to set, you gently pull at the edges of the fillet, barely touching it, to flatten and smooth the skin as it sticks to you for a moment. Work it around to one spot where the excess that was gathered in the process can be pulled up and away from the now smoothed fillet. That is the blob you see. Don't try to get rid of it. It grinds off in 5 seconds when cured!