Try starting your knife at the tail and work your way to the head. That way you encounter the biggest rib bones last. Works better than trying to go in behind the gill plate and make a turn into the biggest ribs. That's where a lot of people lose some meat. If you go tail to head, and you are doing the half shell thing, you're done! If you want to take the skin off, just use your thumb or a fork to hold the slab while you take off the skin. You can do that easily with a red because their skin is so tough.
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