Skinning

Appears in

Published 2012

Place the fillet on a chopping board, skin-side down. Use a pinch of salt on your fingers to help grip the tail. Using a filleting knife (see Seafood kit), make an incision into the flesh at the tail end.
Holding the knife firmly and keeping it parallel to the board, pull the tail back and forth so that the blade slides between the flesh and the skin.