02-09-2004, 07:47 PM
Hey TubeN2, there's a better way to get the skin off of a fillet if that's the way you're preparing the fish.
When you make the cut along the ribcage and back towards the tail, stop about 1/2 inch short of the tail and leave the fillet attached. Then flip it over the tail so it's extended out past the back of the tail. Then simply make a cut at the tail through the meat down to the skin -- but DON'T cut through the skin! Then you can slide the knife along the skin and remove the sking from the meat.
Doing it this way makes it a lot easier to grip the fish, becuase you have the tail and the entire body of the fish to hold on to while removing the skin. It gives you a lot more leverage and makes it easier especially to begin removing the skin.
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When you make the cut along the ribcage and back towards the tail, stop about 1/2 inch short of the tail and leave the fillet attached. Then flip it over the tail so it's extended out past the back of the tail. Then simply make a cut at the tail through the meat down to the skin -- but DON'T cut through the skin! Then you can slide the knife along the skin and remove the sking from the meat.
Doing it this way makes it a lot easier to grip the fish, becuase you have the tail and the entire body of the fish to hold on to while removing the skin. It gives you a lot more leverage and makes it easier especially to begin removing the skin.
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