Things You'll Need:
- Fish Fillets
- Cutting Boards
- Knife
- Knife
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Step 1
Skin a raw fillet by placing it on a cutting board with the skin against the board.
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Step 2
Feel for any remaining bones and cut them away or pull them out with tweezers or needle-nose pliers; this is easiest while the skin's still attached.
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Step 3
If desired, use a little coarse salt on your fingers or a paper towel to get a better grip.
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Step 4
Starting at the bottom by the tail, cut through fillet to skin, and turn the knife so the blade is flat. The knife should now be between the skin and the flesh.
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Step 5
Angle the knife very slightly down so the edge points toward the skin. This will ensure that you cut only the skin away and little flesh.
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Step 6
Hold skin tightly and carefully slide the knife all the way down the fillet, using a gentle back-and-forth sawing motion. This should cut all of the flesh from the skin.
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Step 7
Skin a cooked fillet by grabbing the skin at the tail end with tongs as soon as the fish is done; the skin of most fish will easily peel away once cooked.
