gretsch Posted October 1, 2007 Share Posted October 1, 2007 (edited) Gidday Chefs, I know this has probably been around for a while and I certainly didn't invent or lay claim to same but, I have tried and tested a way of removing flattie skin which is much easier than the usual knife method. Personally, I quite like the skin on but, my prefers skinless. This is what I do: Don't scale the fish !! Take off the two fillets as you normally would and then get your knife (make sure it has a sharp tip) and work it under to head end of the fillet until you release the skin back about 15-20mm. Then, grab the tag with your fingers and, whilst holding the fleshy part down, gently but firmly, peel the skin off. You will be left with a a skinless fillet save for the fat layer which tends to adhere to the flesh. This is good as it keeps the fish moist during cooking. This is the only method I use now. It it almost fool proof. Once you have it started, it is so easy.. Edited October 1, 2007 by Ceph Link to comment Share on other sites More sharing options...
tumra Posted October 2, 2007 Share Posted October 2, 2007 mate always wanted to learn how to skin flat heads.... if possible can someone take some pics of where to exactly cut the flathead so that you extract the flesh and leave the backbone behind... thanks anthnoy Link to comment Share on other sites More sharing options...
gretsch Posted October 2, 2007 Author Share Posted October 2, 2007 mate always wanted to learn how to skin flat heads.... if possible can someone take some pics of where to exactly cut the flathead so that you extract the flesh and leave the backbone behind... thanks anthnoy It is easy. You just run your knife down to the bone behind the head and in front of the pectoral fin and then spin it so that it is parallel with the back bone and then run it along the back bone to the end. Link to comment Share on other sites More sharing options...
Webby Posted October 9, 2007 Share Posted October 9, 2007 Gidday Chefs, Take off the two fillets as you normally would and then get your knife (make sure it has a sharp tip) and work it under to head end of the fillet until you release the skin back about 15-20mm. Then, grab the tag with your fingers and, whilst holding the fleshy part down, gently but firmly, peel the skin off. You will be left with a a skinless fillet save for the fat layer which tends to adhere to the flesh. This is good as it keeps the fish moist during cooking. This is the only method I use now. It it almost fool proof. Once you have it started, it is so easy.. Hi Ceph I recently discovered this method by accident myself!! Great minds eh? It is the only method I use now as well. It also works for trevally (but not for bream) Webby Link to comment Share on other sites More sharing options...
Guest Big-Banana Posted October 9, 2007 Share Posted October 9, 2007 Thought this was the only way? Link to comment Share on other sites More sharing options...
gretsch Posted October 9, 2007 Author Share Posted October 9, 2007 Thought this was the only way? I used to do it conventionally with a knife from the tail.. pretty hard but it can be done. Link to comment Share on other sites More sharing options...
Guest shmick Posted October 14, 2007 Share Posted October 14, 2007 (edited) That sounds like an easy way to skin a fish. Thanks Ceph now I have to catch me a flatty and give it a go. Edited October 14, 2007 by shmick Link to comment Share on other sites More sharing options...
coastspinna Posted October 16, 2007 Share Posted October 16, 2007 mate always wanted to learn how to skin flat heads.... if possible can someone take some pics of where to exactly cut the flathead so that you extract the flesh and leave the backbone behind... thanks anthnoy next one i catch i will do you a demo...i tried yesterday for no luck... i might even put a vid up i have never found any problem skinnin flatties with a knife , after filleting, the key is to grab the fillet form the tail end... placing your knife as close to parallel as possible to the chopping board.... then, keep the knife stationary with slight downward pressure, lightly saw the fillet left to right.... that simple.... if you only pull on the skin you will have no problems (in theory) Link to comment Share on other sites More sharing options...
Slaka Posted October 28, 2007 Share Posted October 28, 2007 Another way to skin flatties is to start the fillet cut between the 2 pectoral fins. You then wedge your thumb between the skin and flesh where the rear pectoral fin is, then when enogh skin is lifted use the fin as a handle and pull the skin back. Link to comment Share on other sites More sharing options...
Hundgie Posted November 13, 2007 Share Posted November 13, 2007 Take off the two fillets as you normally would and then get your knife (make sure it has a sharp tip) and work it under to head end of the fillet until you release the skin back about 15-20mm. Then, grab the tag with your fingers and, whilst holding the fleshy part down, gently but firmly, peel the skin off. You will be left with a a skinless fillet save for the fat layer which tends to adhere to the flesh. This is good as it keeps the fish moist during cooking. That method works even better if you leave the fillets in the fridge for 2-3 hours and let the flesh firm up a bit also if you like boneing flathead here is a good video demonstration to look at (sorry to the mods if this is not welcome on this site) Link to comment Share on other sites More sharing options...
wildfish Posted November 13, 2007 Share Posted November 13, 2007 for any one still unsure see if you can get a day on the bay dvd gary brown does a detailed demo on this! pm if you wish! Link to comment Share on other sites More sharing options...
wildfish Posted November 13, 2007 Share Posted November 13, 2007 chris that could be 6 months before you catch another flattie the way you fish! Link to comment Share on other sites More sharing options...
robeebee Posted November 13, 2007 Share Posted November 13, 2007 Link to comment Share on other sites More sharing options...
SPARKY Posted November 16, 2007 Share Posted November 16, 2007 TRYED THIS YESTERDAY I WILL NEVER SCALE ANOTHER FLATTY EVER IT WAS SO EASY & I HAVE BEEN FISHING FOR NEARLY 40 YEARS SO U CAN TEACH AN OLD DOG NEW TRICKS THANKS FOR THE TIP SPARKY Link to comment Share on other sites More sharing options...
mrelxr6 Posted November 16, 2007 Share Posted November 16, 2007 i have also tried this..at first i thought i was going to butcher the poor thing..but easy as Link to comment Share on other sites More sharing options...
aquaholic1 Posted June 3, 2008 Share Posted June 3, 2008 always wanted to know how to do that, thanks heaps i will give it a go and let you know how i went. cheers Link to comment Share on other sites More sharing options...
gretsch Posted June 16, 2008 Author Share Posted June 16, 2008 No probs dude and Link to comment Share on other sites More sharing options...
hooklineandsinker Posted March 9, 2009 Share Posted March 9, 2009 (edited) i cut flattie fillets for the first time ever today using this method worked a treat thanks Edited March 9, 2009 by hooklineandsinker Link to comment Share on other sites More sharing options...
diver1 Posted June 3, 2009 Share Posted June 3, 2009 next one i catch i will do you a demo...i tried yesterday for no luck... i might even put a vid up i have never found any problem skinnin flatties with a knife , after filleting, the key is to grab the fillet form the tail end... placing your knife as close to parallel as possible to the chopping board.... then, keep the knife stationary with slight downward pressure, lightly saw the fillet left to right.... that simple.... if you only pull on the skin you will have no problems (in theory) ditto, easy as once uve done a cple, Link to comment Share on other sites More sharing options...
jason baker Posted July 27, 2009 Share Posted July 27, 2009 If only I had read this post yesterday... Would have saved me some time. Well a lot in fact. Oh well, I'll just have to go and try and catch some more to practice on. Link to comment Share on other sites More sharing options...
iMick Posted August 10, 2009 Share Posted August 10, 2009 Tried it yesterday mate and worked perfectly, I'll never scale a flathead again Cheers Mick Link to comment Share on other sites More sharing options...
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