1. Use a long, flexible knife to de-skin the fillet.
2. Start at the tail end of the fillet with a small cut to get your knife positioned almost horizontally to the skin and fillet so it can slide in between the two.
3. Use the skin to pull the fillet towards your knife as you move the blade along the bottom of the fillet.
4. Check to see if you’re cutting too much fish away along with the skin and adjust.
5. Wrap the fish skin around your fingers to increase your grip and pull the skin out and towards the knife as you cut.
6. With your knife raise the heads of the bones still in the fillet. Use tweezers to pluck the pin bones from the fillet.

The weight of the knife should cut food, not your weight.

Dull knives are more dangerous than sharp ones.

1. Start off by seasoning cold water with salt and olive oil and bring to a rolling boil. A nice large pan is essential to ensure it all has sufficient room to cook evenly. The olive oil is to stop the pasta from sticking together.
2. Add pasta and turn once it begins to "melt."
3. Taste the pasta. It's done once it's tender, but still firm when bitten (AKA al dente).
4. Drain your pasta and season it with one tablespoon of olive oil, salt, and freshly cracked black pepper.