So with a hand full of delicious hooded mergs to dress after pulling feathers for flys I dig in. After 1st one I decided to time myself on 2nd. 3 minutes, not bad I thought . I start by pulling feathers the length of breast bone . Then make full depth cut along inside of said bone . As you draw knife to hind end spin it 90degs. and follow ribs down to back. Now cut front of breast down from where you started cut . With breast now only held on by that pesky skin from the back grab meat only and gently pull and knife the breast meat off skin. This way I think works fast on all divers that have a skin that is glued to breast meat. I like to use a filet knife that is flexible and sharp!!
Arnold Trail Trap , Skeet, and 5-Stand.