How To Skin And Debone A Fish
- Use a long, flexible knife to de-skin the fillet.
- 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.
- Use the skin to pull the fillet towards your knife as you move the blade along the bottom of the fillet.
- Check to see if you’re cutting too much fish away along with the skin and adjust.
- Wrap the fish skin around your fingers to increase your grip and pull the skin out and towards the knife as you cut.
- With your knife raise the heads of the bones still in the fillet. Use tweezers to pluck
the pin bones from the fillet.
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