Quote:
Originally Posted by redcrbbr
thing is he cuts through the bones around the stomach cavity leaving them on the fillet. I like the trick of leaving the skin attached when skinning, have to remember that.
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That's what I thought at first - like I do it. But on a second run, it looks to me like he's filleting most of the meat off the ribs. The second fillet shows it well.
He's pretty quick, but then again he's not hunched over a 36" cooler on a rocking boat.
I like his method for skinning with multiple passes of the knife, And I've been meaning to get a serrated knife for first and last cut.
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