This procedure tends to slow down filleting. Skin-on fillets require special handling. Skin-on fillets should be packed flesh to flesh and skin to skin. Skinning Fillets For modest numbers of fish, fillets can be skinned with a flexible fillet knife. Small, hand-operated mechanical skinners are also available that can process up to ten fish per minute.
Used models are widely available at reasonable prices.
In general, hand skinning yields less than machine skinning. Once skinned, the exposed flesh should not come in contact with ice, water or skin. Ice and water will leach out nutrients and flavor. Each processing step reduces yield, while input of labor increases. At the same time, more processed products command higher prices.