How to Skin a Fish Fillet
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1
Skinning fish is easy it just takes a bit of practise. This method works with all fish fillets. |
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2
Take a knife and cut in 2 cm from the bottom (small end), going down at an angle of 45 degrees with the blade facing down the fish – you want to skin. Take a hold of the 2 cm piece of fish with your fingers. |
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3
Now keep your knife still, yet firm (being careful not to cut through the skin) and wiggle the skin from side to side so the knife automatically cuts in between the skin and the flesh – pulling the skin from under the knife. |
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4
Keep going pulling the skin, wiggling the skin and allowing the knife to cut through removing the skin from the flesh, occasionally folding the flesh over its self so you can see what your doing. Whoosh – your skin should be removed (don’t worry if you’ve left some on you can fold the fish over and cut it off with a Sharpe knife). |
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5
You can do any number of things with the fillet – cut in to portions, leave whole, marinade, dip in spice, cover in a herb crust etc etc – grill, bake, fry, pan-fry, cook in a sauce, steam, stuff two fillets together and bake in pastry, braise in milk or stock or wine etc etc etc. |