Fillet & Skinning

[Willdoe]

Whats the secret to getting good clean fillets and skinning fish. I prefer to fillet fish that have their flesh firmed by cooling in the ice with a sharp filleting knife. Whilst I don't have trouble skinning fish like bream I have a lot of trouble skinning thin skinned fish like mackrell and whiting. The wife won't cook or eat fish that hasn't been skinned.

Do you use: a sharp or dull knife for skinning?
: The same knife as you use for filleting?
Thanks
Willdoe :-?:-?

[Knotpretty]

I ice my macks overnight then fillet and skin them. Use a very sharp knife and practice it takes a bit of patience and skill. Good luck. mojo

[Lucky_Phill]

http://www.youtube.com/watch?v=dhhZt7d58Hk

Here's an Ausfish production.


LP

[Lucky_Phill]

Here's a snapper one for you


http://www.youtube.com/watch?v=HdcA5-I5Mo4


LP

[nigelr]

Spanos and spotties - skins the best part!
Always easier to remove once the fish is cooked.

[mmmouse]

mate of mine owns a fish shop and skins heaps of mackeral every week. having had trouble with it myself i asked the question and he told me use a sharp, wet knife and start skinning from the thick end of the fillet... that is the head end not the tail end as is the way with other fish. i've tried it and it works!!!! just keep cleaning and wetting the skinning knife. good luck

[D river]

I leave the skin on my macs as this helps keep it on the hook when fishing for reds

[Leighton]

I fillet and skin all my fish
With Macks the easiest way I have found is to rip the fillets off and cut the fillets in half length ways along the blood and pin bone line
I then cut meal size portions skinning as I go off the fillet working my way to the tail end. The skin stays in tack and generally the fillets don't need to be washed and are ready to eat.
I repeat the same process on the second half of the fillets and cut the blood and pin bones out of the meal size steaks once they are removed from the skin
A sharp knife is a must

[Willdoe]

Thanks for the replies, nothing beats seeing a video and watching it over a couple of times.
I'll try skinning my macs from the head end and keep the knife wet as suggested by MMMouse and Leighton.
Willdoe

[Lucky_Phill]

OH, so you want to fillet a mackerel... try this one at home !!! :)

http://www.youtube.com/watch?v=Al1o6tLueXc&feature=related



Cheers

[indy]

They are bloody good phil i watched a young bloke doing bream one day and i thought i could fillet alright until i watched this bloke, he made my filleting look silly

[Dignity]

Willdoe, the dull knife is the one that will do both you and the fish damage, always a sharp knife.

Leighton, I do much the same, just start on the fillet at the tail end at the size that I want to cook and present, cut down into the flesh and turn the knife at the skin. Seems to work well but Ihaven't tried it from the head end yet.

[Axl]

Willdoe top topic for a thread mate well done and thanks.

Thanks Lucky_Phill as they say everyday is a school day and today I've learnt heaps.

[four_button_arnie]

Phill that video still haunts me to this day

Josh
________
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[JACE...]

Agree with Leighton
Fillet and cut into portions and take the skin off.
For the bigger ones you can take the skin off by cutting down the blood line and drawing the knife outwards leaving the bloodline attached to the skin.
Jase