How to Skin Tilapia

The freshest fish should have shiny, not dull, scales.

Nothing compares to fish fresh from the fishmonger's case or right off your own fishing line, and a few extra steps of preparation are well worth the quality of the final product. If you buy fillets from the market, they'll be deboned -- and all that's left is removing the skin. Tilapia can be cooked with the skin, but removing it takes just one easy motion. Butchering your own fish is a bit more involved, but the skin removal process is the same.

Things You'll Need

• Fresh tilapia fillets
• Cutting board
• Coarse sea salt
• Sharp chef's knife (not serrated)

Instructions

1. Lay the tilapia out skin-side down on your cutting board.

2. Dip your fingers in coarse sea salt to keep the fillet from slipping.

3. Slide the knife under a corner of the skin to loosen it.

4. Slide the knife in a gentle sawing motion between the skin and the flesh. Use a very sharp knife; a dull blade will tear the delicate flesh.

5. Flip the skinned fillets over and remove any remaining scales by gently shaving them off with the knife.

6. Discard the skin.

Tips & Warnings

• The skin can also be removed after the tilapia is cooked. While the fish is still hot, use tongs to grip the skin at the tail end of the fillet. It should slide right off with a gentle pull.

References

• "Good Housekeeping"; How to Skin and De-Bone Fish Fillets
• Active Angler: How to Skin a Fish