I use regular skinning pliers WITHOUT the rubber grips because the grips always come off. I've tried other pliers but they are all more trouble for me. I like the plain old SS kind with a opening spring. I use a stiff knife to cut the skin and a filet knife to get the meat once my skinning is done. Fast and easy with no wasted meat. I can skin a small catfish in 30 seconds and a big one in less than 3 min. The big ones are a little more work but not if you are set up right. I have a 2X8 board with a spike I hang them on. It's easier to me to hang them and work down from the head. If the skin on the belly tears no problem because I don't like belly meat on a big cat anyway.
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