Filet

[salmonquest]

This may be something that "everybody knows" but in case there is anyone without much experience like me I thought I would post. I learned a pretty good way to skin my filets. I used to run the knife from the spine behind the dorsal to the pelvic fin and then run the backbone all the way to the tail before I fleshed out the front. A guy showed me to stop at the tail and don't seperate the filet. Once it is all fleshed out it is still attatched at the tail and I flip the filet over and can hold on to the body as I run the knife under the filet to skin it. It was pretty slick.