Skinning a bream or sacaulait

[Duck Butter]

You all may do this already but someone showed me this and it changed my life Nothing better than an 'on the bone' fried fish to me, and bream are up there with the best. They can be a pain to clean but this method goes a little faster and leaves nothing but the good stuff (meat on the bone and the tail) and no need to scale em, all you need is a knife, skinning pliers, and scissors (optional)

1. Cut behind the head
2. get skinning pliers and start peeling
3. once peeled pull the dorsal, pectoral, and pelvic fins out with the pliers
4. cut out the rib cage with scissors or knife or just leave em
5. batter and fry