Today’s blog isn’t a recipe, but the introduction to a long overdue how to video, demonstrating how to remove the skin from a salmon filet with ease. There are many methods to removing the skin from fish, and in the video I’ll be demonstrating one of them. There are several keys to remember when removing the skin from any fish without hacking it up and or mutilating it, and making it difficult to cook. It can also spoil the presentation.
- Know if the skin can be removed. Some fish have a very, very thin skin and are best left on for a better cooking and eating experience. Fish like pompano or butterfish do not benefit from having the skin removed, unless you are going to use it to make fish paste etc. As an FYI some fish that are thin skinned may have tiny scales that many people say don’t need removing. However, I personally feel that they should be removed…and are removed before I cook them.
- Have the correct size knife for the job. Trying to remove the skin of a large fish using a small fileting knife will make for hard work. It also sets you up to hack into the flesh of the fish. Again, this can spoil the final presentation of the fish, along with the cooking and eating experience.
- Make sure that your knife is very sharp. You won’t be able to remove the skin effectively with a dull knife. You risk removing lots of flesh.
- Stabilize your cutting board, and or the fish, on the surface that you will be cutting it on. Kitchen safety is important. And knife safety is paramount.
- Kitchen paper or a kitchen towel is useful in controlling the skinning process.
- Be prepared to give up a little of the fish.
In the video I discuss the knife selection, angle of the knife while skinning, tension and movement of the skin while removing it.
Most fish, with the exception of catfish, monkfish and a few others, I purchase with the skin on. This allows me versatility with the recipes that I choose to cook. It takes a little practice, but more so than anything else…confidence!
