The method I use not only gets the skin off, but it gets out the pin bones and red strip all at the same time. Works on fish other than Spanish, too. I'll get someone with video capabilities to record a tutorial if the spanish ever do show up---it all has to do with the way the fish's muscles attach to the skin.
My wife does not like skin or the strong tasting red line, and I have a handicapped son who cannot cope with bones in any form (Probable trip to the emergency room) so I tend to be very careful with my fillets---this method really works for me and my family. Slim is always kidding me about my meticulous fish-cleaning, but I think he's just jealous because I always have fish to be cleaned, tee-hee, so all I can do is continue to be a stalwart beacon of truth, education and rectitude at the cleaning table. It's a burden, but I must be here for some reason, and that's a good one as long as I can keep catching a steady supply of fish to demonstrate with.
