Pond Boss Forums INTRO Questions & Observations Any body tried the Skinzit?

Never seen one of these before. Looks to good to be true.
http://www.fishskinner.com

I haven't used one John, but I tend to agree with your "too good to be true" assessment!

I hope they make a magnum version for those lucky pondmeisters who have ENHANCED brim swimming in their ponds....

I don't think I'd personally buy one.

I've gotten to where I use an electric knife to cut the filets off the fish. Then I use a standard filet knife to do exactly what that thing does. It takes me just seconds to take out the rib bones, and not much more time to remove the skin.

I can fillet pretty well but one thing I never mastered was seperating the fillet from the skin on a CC. I always cut the skin and then it is a real PITA to get the skin off the rest of the fillet. If anybody has a tip on that I would love to hear it.

lol. Had that prob a few times with CC.

I finally gave up. I skin it with my skinning pliers and then fillet it.

Bill

Filet the fish with the skin on. It is very important to get the fish very cold first.... Ice slush with salt added to lower the water temp. When the fish is hard as a brick then filet it. Then with a sharp knife lay filet skin side down, I start on the tail end hold down skin with fingernail then work knife away from you. When enough skin off pull filet by skin keeping skin tight while working knife along . If you screw up and cut through... It will happen.. Take what is left and divide in half and cut down to the skin and turn blade and filet that piece then turn around and do the other piece. It's all feel

I'll use a fork to hold the skin to get the knife started too.

I see today Cabelas is carrying it now. May have to take the plung. Would be perfect for freezing hands nights gigging suckers or boat sinking days of white bass in OK.
http://www.cabelas.com/product/Skinzit174-Electric-Fish-Skinner/1933083.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch.cmd%3Fform_state%3DsearchForm%26N%3D0%26fsch%3Dtrue%26Ntk%3DAllProducts%26Ntt%3DSkinzit%26x%3D0%26y%3D0%26WTz_l%3DHeader%253BSearch-All%2BProducts&Ntt=Skinzit&WTz_l=Header%3BSearch-All+Products

When you're filleting the CC - are you cutting through the ribcage or around it?

I've had good luck with trimming around the ribcage then doing as indicated above - hold down by the tail on a flat surface and with a very sharp fillet knife I cut the skin off.

Haven't tried a semi-frozen one but I bet it does improve the process. Certainly does with other fish.

I cut around it. I watched a video where the guy just started behind the ribcage and filleted the tail only. He was very fast but it seemed like he wasted a whole bunch of meat to me.