Skinning Fish Fillets: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Skinning Fish Fillets: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Links:
[1] http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/2898skinning_salmon.jpg
[2] http://www.eatingwell.com/recipes/plank_grilled_sweet_soy_salmon.html
[3] http://www.eatingwell.com/recipes/grilled_salmon_zucchini_with_red_pepper_sauce.html
[4] http://www.eatingwell.com/recipes/salmon_pinwheels.html
