Label
All
0
Clear all filters

Skinning Fish Fillets

Appears in

By Anne Willan

Published 1989

  • About
Dark or tough skin is often removed from fish fillets before they are cooked. Use a sharp knife with a long flexible blade to remove the skin. Here, a turbot fillet is shown.
  1. Place the fillet on the work surface, skin side down, tail end toward you. Make a small cut at the tail end to separate the skin from the flesh.

  2. Grasp the skin with the fingers of one hand (dipping them in salt or using a cloth if they slip). Hold the knife between the skin and the flesh, with the edge against the skin and the blade almost parallel to it. Work away from you with a sawing motion to remove the flesh, at the same time holding the skin beneath taut with your other hand.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title