Skinning a Whole Flat Fish

This technique requires a great deal of strength, but it does yield a skinned whole fish suitable for boning and stuffing, as shown below. Alternatively, remove only the top dark skin and then shallow fry the fish so the unskinned side has a crispy finish.

• Cut a nick at the tail end. Hold the tail firmly with fingers wrapped in a cloth or dipped in salt. With your other hand, hold the skin and pull it back towards the head end in one swift tear.