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How to Skin Salmon and Other Round Fish

Appears in
The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

By John Ash

Published 2023

  • About
After removing pin bones, lay the fish flat and grasp the tail. Keeping the knife as close as you can to the skin, make a cut between the flesh and the skin. With your free hand, keeping the skin taut and the knife at a 30-degree angle, using a sawing motion, sliding the knife toward the head to separate the fillet from the skin.

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