Richard Grausman

Skinning Fish Fillets

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About
Two ways to make not perfectly fresh fish taste fresher are skinning and soaking the fish in ice water for 10 to 15 minutes before cooking. Cooking the skin heightens any fishy flavors that exist in the fish itself.
  1. Place the fillet skin side down. Start at the tail and cut a little of the fish away from the skin so you can grab the skin with your fingers.

  1. With your knife held at about a 30-degree angle to the work surface, slice back and forth between skin and fish while at the same time pulling the skin in the opposite direction.