No filleting for me. Skin 'em, score 'em down each side and across every inch or 2 so it cooks good. Lift off bite size pieces. But...I like the meat around the bone. If too large to cook whole, I steak them. Good skinning pliers ae a necessity for me. I watched my dad use a pliers and put sand on the pinchers. Not for me. I dont think there were skinning pliers when he did it.
