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Skinning fish

Appears in
Seafood: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About
The angle of the knife against the skin is most important and skinning will then be easy.
Lay the fillet skin-side-down and cut across the flesh at the tail. Dip your fingers in salt to get a good grip, grasp the tail and, starting at the cut, work the knife away from you at a shallow angle using a sawing action.

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