Things You'll Need:
- Utility gloves
- Victorinox skinning knife
- Bowl of fresh water
- Plastic cutting board
- Fish scaler
- Fillet knife
- Tweezers
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Step 1
Clean the fish with fresh tap water.
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Step 2
Put on the utility gloves to keep your hands protected from sharp spins, quills and other sharp protrusions on the surface of the fish's skin. Place the fish onto the plastic cutting board.
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Step 3
Dip the Victornox skinning knife into the bowl of water and make sure to keep the knife wet as you work. Holding the fish with one hand, remove the head of the fish with the Victornox knife in the other.
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Step 4
Use the skinning knife to remove all fins and quills, gliding the knife just underneath the surface of quilled or finned area.
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Step 5
Remove any scales on the fish's skin with the fish scaler. This is done by making short, brisk, swift stroking motions with the fish scaler.
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Step 6
Cut the fish open starting beneath the fish where the gills begin and pull your fish skinning knife in a straight line down toward the tail of the fish, all the way to the vent. Remove the fish's innards with your finger.
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Step 7
Expand the hole where the innards were removed with your skinning knife and push the knife up toward the fish's backbone. Debone the fish. Use tweezers to remove any small remaining scales, quills, protrusions or bones. Use the fillet knife to cut your fish up into thinly sliced fillets.
