....or do you just fillet it as any normal fish, and cut the skin off as finishing touches on scaley fish? I kept a few eater size channels tonight, and was in a hurry to get it done and shower and get ready for tomorrow. Before tonight, I had always killed the fish, nailed it to a street light pole, made some incisions, skinned it completely, then filleted. Tonight I thought I'd try something different, I just cut off their dorsal fins, anal fin, and pectoral fins, filleted it as any other fish, turned it over, cut the skin from the tail forward, and it worked great. It sure saved a lot of time. The only problem I may have lost just a fraction of meat by not skinning first, maybe a1/16 of an inch. So, is there any point in skinning a fish before filleting? I don't think it's worth the extra effort.