leaving skin for transporting fish

[Ryan]

I was wondering if any of you could share with me an easy way to leave a piece of skin on when cleaning fish so I can transport them legally, because one of these times I know I am going to get caught. I know it might be kind of difficult to describe in words but I guess it would be better than nothing, and one more thing, I usually use an electric knife if that makes a difference. Good Fishing, Ryan

[kurt]

just dont cut off all the skin. leave a 1 inch square. there is no wat easy way to do it. because its just that easy

[Rick]

Ryan,
When I fillet off the meat from the skin, when I get to the head end, instead of cutting off all the skin, just back the knife up a couple inches, and cut it off that way. That leaves a flap of skin hanging from the fillet.

[JasonMN]

Ryan,

skin the filet as usual but when you get to the VERY end stop then back off a few inches and cut the rest off the skin off. When you are ready to cook the fish or when you get home you can just grab onto the 3 inch piece of skin and rip it off as only about 1 mm is actually still attached...no knife needed.

Get the picture? Like you say...hard to explain in words.

JasonMN

[waterfowler]

I'll do my best to describe. I cut the fillet off the fish, ribs and all, but don't cut the skin right at the tail. Flip the fillet over on the skin side. I start to strip the meat from the skin. When I get to within an inch of the end, turn my knife down towards the table and cut through the skin. This doesn't allow me to rib and zipper the fish, but I do that at home when removing the skin.

I know this may not make sense, but I hope it will help.

[Jesse-WI]

This is how I do it.

I stop the normal process when about an inch of skin remains on the fillet. I change knife angle to 90 degrees with sharp edge firmly on the board. Then pull skin straight up against knife edge.

[AquaMan]

I leave all the skin on and remove it when I get home. It is a pain in the butt to try and remove just a little piece anyway. So, as long as I have to remove some, I remove it all with one nice cut. Besides, there is never any questions at the boarder if a peice of meat detaches from the fillet that has the skin.

KISS.


AquaMan~~~~~~~~~~~~~

.·´¯° --- "It all begins and ends at the water's edge"

Eric@crowncomputerinc.com

[MN_Moose]

As per usual Aqua Man is right on target. A couple of good reasons for leaving all skin on:
1) Easier for DNR / MNR to recognize species. We have had MNR rangers compiment us on the way we fillet and pack.
2) prevents freezer burn. Not difficult to remove when ready to cook at home.
We too fillet with electric. Cut down the back bone untill 1 inch from tail. Do not cut free of body. Flip fillet over hold elec. knife at 15 deg. cut skin down to about 1 inch of end leave intact. Flip back skin and cut rib bones and Y bones if req'd.

[Pitts]

Jason this is the same way I have done it and it's the best way.
Fillet to within less than a half inch of totally done and back off 2 inches and cut skin off leaving a large flap with little attached. When you go to eat it you just grab it and pull off the remainder of attachment, no knife needed. This is especially great when you freeze before transporting. Be sure and leave the skin showing through the bag and lable with how many fillets and species of fish so there is no confusion or having to thaw at checkpoint to check skin flap.

Hope this helps

Pitts

[Jay]

MN_Moose:

One more question. If you are recommending leaving the entire skin on, are you scaling the walleyes before filleting? Thanks.

[curt quesnell]

you dont need to scale the fish because you will still take
the skin off after you get home. but now that you bring it
up, you could scale the fish if you wanted the work and
leave the skin on.

curt quesnell

[Borch]

Aren't you required to leve the skin patch on while the fish are stored in your freezer at home. They still need to be identified if your freezer is checked for some reason right. Or is it easier to identify them in a home environment(a little sarcasm).

P.S.

I use the same method as most. Cut to within 3/4 or so of the end of the fillet. Back the knife off and cut. When you're ready to cook just peel it off and throw it away.

[Elliott]

Aqua Man,

Doesn't leaving the skin on, make the fish taste more fishy? That has been my experience.

Elliott

[Doc]

Aqua Man has the same idea as I but when you are ready to eat the fish, run the skin side of the fillet under cold water just enough to soften slightly, then you can peel the hide off without a knife. Peel the fish from the tail to the head. It may take a few tries to get the hang of it but it really works great. This was taught to me by a resturant cook who does it for Fri. fish fry here in Wi.This saves time and the mess of cleaning the fish twice, the fish then being still stiff, you can then take the "Y" bones out with your knife. With this method the slime factor is almost none existant because the hide is not totally thawed. Good Luck.
Doc.