Cleaning a Redfish
By Ron Brooks, About.com
Starting the Skinning Cut
Starting the skinning cut on the first side of the redfish
Photo by Ron Brooks
With the filet still attached at the tail, place your knife flat and slightly down and into the meat. With a slight sawing motion, move your knife at this slightly downward angle back toward the tail. This separates the skin from the fish filet.
Prev
- Initial Cut
- Starting the Filet Cut
- Continuing the Cut of the First Side of the Fish
- Starting the Skinning Cut
- Continuing the Skinning Cut
- Finished Filet Cut on Side One
- Beginning Side Two
- Finishing Side Two
- Side Two Skinning Cut
- Finishing the Skinning on Side Two
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