"James" wrote in message
om...
Should you cut the skin off or pull and peel the skin off?

Cutting the skin off results in a better looking fillet but pulling
results a thinner skin.

I have always cut if off, the usual filet on the board with the skin down
and
running the knife at an angle against the skin. This also allows me to add
meat the
skin if I wanted to.
I would guess that if you peeled it off you'd have really thin skin and lose
some of that fat under the skin which helps in making it cook up crunchy.
But I have never tried it that way personally.