While most of us love to eat fish, very few know how to cook it, forget about skinning it. For the second task i.e. skinning a fish, you first need to know that you can do it at both the times - when the fish is raw and when it has been cooked. As for the rest of the task, the following lines have been written with the same purpose. Go through the following lines and get a number of tips to help you in skinning a fish.
How To Skin A Fish
Items Needed
- Fish Fillets
- Cutting Boards
- Knife
Instructions
- Take the raw fillet and place it on the cutting board, with the skin against the board.
- Sprinkle some coarse salt on your fingers before starting the skinning process. It would help you to get a better grip on the fillets.
- Check the fillet to make sure that there are no bones inside it. In case there are, either cut them away or pull them out with tweezers (or needle-nose pliers).
- Starting at the bottom by the tail, cut through fillet to skin. Now, turn the knife in such a way that the blade is flat. At this point of time, the knife should be between the skin and the flesh.
- Next, you need to angle the knife, very slightly down, in such a way that its edge points toward the skin. This particular step will ensure that you end up cutting only the skin, and little flesh.
- Holding skin tightly, and making use of a gentle back-and-forth sawing motion, slide the knife all the way down the fillet. With this, you will have the flesh from the skin cut properly.
- You can also cut a cooked fillet by grabbing the skin at the tail end with tongs, as soon as the cooking process is over.
