Do you all eat trout, redfish, flounder with the skin on or off? What is the best way to de-skin a filet?
We prefer removing the skin on everything but flounder. Skin and tail on fried flounder are the best. For other filets, we’ll scale them and leave the skin on if I’m sauteing them to serve with a sauce. Keeping the skin on holds the filets in tact while cooking through, but we typically don’t eat the skin unless, again, it’s flounder. I’ve broken skinless filets apart when turning them in the pan even if I’m super careful. Always use a sharp filet knife to remove skin from filets when cleaning the fish fresh - old cheap but trusty Finlandia works just fine.