FYI; Striper How To

[FlyLie]

I leave a thin layer of meat on the skin when I cut it off. That is much easier than trying to skim the red off afterward. It takes a little practice but it can become very easy to do in a fish or two. Move the filet to the edge of the board instead of in the middle like this guy. That way you do not have to bend the knife.

Also, I didn't see him take out the blood line. I cut the center line like he did then trim the red edge off each cut. If it's red, I cut it out.

Thanks Duayne for the response. I also cut out the blood line, if not I find the fish has a BITTER TASTE. Now I just need to learn how to sliver the skin and leave that RED meat behind. In the past, I put the fish in salt water and cut off the red meat after the fish has cooled and the flesh has stiffened Guess, I need to CATCH SOME FISH AND PRACTICE.