1. Starting on the thinner side of the fillet, press a sharp boning knife into the meat, as close to the skin as possible. Make a small incision to separate the skin from the meat. 00:12
2. Hold the knife with your dominant hand, attempting to keep it parallel to the cutting board. With a back and forth motion, gently saw between the skin and the meat towards the thicker end of the fillet. Use the opposite hand to hold the skin and move the filet around, as necessary. 00:26
What You'll Need
- Cutting board
- Boning knife
- Fish fillet
Fish skin does not need to be discarded. It can be made into a chip by drying it as thoroughly as possible, then briefly frying both sides in oil. Season with salt and serve skin-side up.
For the best results, be sure to use a sharp knife, as a dull one will tear the fish rather than slicing it.
To learn more about what to look for when buying and working with fresh fish, visit Chef Carlo Lamagna’s “An Overview of Fish Handling and Safety” tutorial located at the bottom of the page.