While we're on the subject...
I have great success getting the fillet off the carcas.
Nice and clean - almost looks professsional. What I
haven't been able to master is skinning the fish. I
prefer my filets skinned. I've seen mates on boats
just slide the blade of a filet knife along the skin
and voila. I tend to destroy a perfect filet every time
I skin it.
Any tricks anyone could suggest on removing skin? I've
heard you can peel the skin off with a pair of pliers?
Never tried it, does it work?
Thanks for any help.
Rick