Skinning

Appears in

Published 2009

About

Depending on the recipe, you may or may not need to skin your fish. If the fish is going to be covered with a sauce, it will be easier to eat the fish if it’s had its skin removed. Remove the skin before cooking, or if you’re cooking a whole fish, carefully peel it off after cooking.

Method

Lay the fillet, skin side down, on a chopping board, with its tail towards you. Make a small cut through the flesh to the skin.
Put the knife blade through the cut against the skin and slide or push the blade away from you. Hold onto the skin firmly.
Carry on sliding the blade up to the head. You may need to move the blade from side to side as the fillet gets thicker.

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Part of

Seafood

Sashimi and Sushi

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