When it comes to filleting fish, most of us, including myself, were taught to skin the animal to maximize the meat and discard the undesireable parts. But when it came time to skin a dorado, we would always cut the perimiter of the fish’s skin, find a couple buddies to hold the head, and yank as hard as we could on the super-slippery skin to tear it off of the flesh.
“In doing this we covered the table, meat and everyone with tiny dolphin scales. If you weren’t careful, you could even take out the guy next to you when the skin tore free. Pulling the skin always left that fibrous red layer on our fillet. I did this for years!”
Then at home, I would spend more time cutting off the fiber part that was still on the fillet. Finally, I asked myself, why am I doing this? I’ve never peeled a dorado since. Now, like the rest of the fish we catch, I skin them one section at a time, leaving a thin layer of red meat and fiber on the skin. Then I toss the skin (and the nasty fiber). Here’s a quick demo:
It’s a clean and simple way to get the most desirable fillets. Trim out the red meat in the middle and enjoy your nice, white fillets with no scales!