I have found its faster for me to skin them verses taking the scales off and leaving the skins on. In filleting, I make a slice next to gill plate, then slide knife down backbone all the way to tail, leaving fillet attached to tail. Then flip fillet over and run knife against the underside of skin, all the way down fillet. Out comes a fillet skinless but still has rib cage attached. Then I just run knife behind rib cage bones and you have a boneless, skinless fillet. I do the same for the other side. Years, ago I use to scale them and leave the skins on, but this way is just quicker for me.
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