Quote Originally Posted by Duayne View Post
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.

This may help some with cutting the skin off.

On the dorsal (top) side of the fillet you will see a line of fat or something about an eighth of an inch into the fillet from the skin running all the way down the fillet. If you run your fillet knife down that line you not have any red meet on the top of the fillet to trim off .. just the middle vein to remove. It is a great visual guide. Your knife will also slide through the fillet easier if you are in that line and you will know you are in the right place.