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Skinning Fish Fillets
Appears in
Published 1991
Round and flat fish fillets are skinned in the same way. Like filleting (left), perfecting this technique really is just a matter of practice.
Lay the fillets skin side down on a board. Dip your fingers in coarse salt for a better grip or hold the tail with a cloth to prevent it slipping away.
Use a large-bladed knife and make a small cut through to the skin at the tail end and loosen the flesh just a little.
- Pull the tail skin tight and, holding the knife at a right angle to the flesh, use a gentle sawing motion to work the knife towards the other end.
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