Sorry. Not trying to be unhelpful. I guess for that the tricks actually breaking the skin for the first time. Then kind of exploiting the tear from there. Sometimes I can use the pith (white flesh) to help separate the skin. Maybe it’s an angle thing? Having some nails or the edge of a butter knife seems to help too.

You can also just rip them in half. Then run your finger down the exposed sides between flesh/skin. Or bend the skin back from the meat.

Yeah it’s tough.

For me tangerines usually have more space ie less connection between skin and meat. Might help as a trainer.