Skinning a fish fillet

Position the tail end of the fillet near the edge of the cutting board. Using a fillet knife or other slim, long-bladed knife, hold the edge of the skin at the tail end securely, and position the blade at a slight upward angle between the skin and the flesh. Gently slide the blade forward along the skin, moving up along the fillet, until the meat is loosened. Discard the skin.