10-20-2005, 12:19 AM 
		
	
	
		I used to do it that way too, but later years found that filletting them and laying them on a flat board skin side down and skin them was much faster. 
  
I do use two knives, one to cut the skin and fillet and another to skin.
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I do use two knives, one to cut the skin and fillet and another to skin.
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