I filet and skin them.
With the head in my lleft hand, I cut on an angle towards the head diecrly behind the gill.
Then cut towards the tail, cutting through the ribs as you go . Turn over and repeat on the other side.
Cut the rib bones out.
Now with the skin side of filet down, hold the knife edge perpendicular to and aginst the skin. With your thumb and index finger, pull the skin from the filet. while working your knife side to side.
Works great after a bit of practice, and saves more meat than cutting the meat from the body.
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