BigBendFishing.Net

Simple. This technique was shown to me by an old commercial fisherman. Triggerfish can be cleaned without ruining your good knife if you cut the skin from the inside out. Use the point of your knife to make a small hole in front of the dorsal fin. Slide your knife in the hole and start cutting the skin with the sharp side of your knife touching the inside of the skin. Go all around the fillet, then fillet as normal. Repeat on the opposite side.

This is how I do it

IT is actually VERY easy once someone shows you "the tricks". In short, as earlier post recommend, cut from inside to out. Start the first cut just behind the skull at the top, cut across the side to the anus. Then cut the skin along the top and bottom edge of the body. You will be able to lift the edge of the skin just behind the head and just peel it off. Then cut the filet away from the backbone as normal. BTW - they are GOOD!!!!!! eating....

Actually, about a fourth of the triggerfish is edible, and filleting one isn't exceptionally hard. The trick is to cut from the tail to the gills, not vice-versa, then fillet the meat from the skin. Use a sharp, sturdy knife to slice through the leathery hide.

The thick, firm, white fillets are great on the grill — or broiled, or fried, or blackened. In fact, anything you can do with snapper, redfish or grouper is as good, or better, with triggerfish.