Removing the Skin

[Arrie D]

Hey Guys

Any tips on removing the skin before frying the fillets - done some the other night - but dam its a mission.

 

 

[BigBen]

Are u doing steaks or fillets?

Why u wanna remove it?

Like Galjoen, eat the flesh away from the skin.

When braaiing steaks kip the skin on, it prevents drying out of the fillets when cooking.

 

[Patrick]

Hi Arno, take me with on Sun and i'll show you...

i found if you push your finger inbetween the flesh and the skin, once you get your finger in there and run it along it can come off quite easily in most places. Works best when the fish is still whole, but if its fillets you're doing, keep it skin side down, pin the skin of the fillet and push your finger in so that the flesh lifts away.
Otherwise you can do as the chefs do and place the skin facing down and run a knife between the flesh and the skin, pushing the blade of the knife down along the table. But try the finger method 1st, its worked for me.

 

[Arrie D]

Hey Pat - if it wasnt fishing we were talking about, that second paragrah could have been quite funny : >>>>>>

 

 

[Patrick]

i know! i was getting skaam as i typed it. Almost

 

[MichaelK]

imported post

 

[MichaelK]

Arrie D, the trick to skinning a fish is to freeze it, obviously descaled and degutted.

When you are ready to eat it, leave it out for a few minutes to slightly defrost. Then using a knife cut just through the skin on either side of the back bone. Then using pliers lift the skin from the head and pull towards the tail. The skin comes off pretty easily.

 

[Nepptune]

Some fish like Dorries and Tuna etc, sknning beforew filliting is super easy... make your cuts, and just pull from head towards tail...

On Yellowtail I fillet first, then using a long thin and very sharp blade, lie the fillet skin down, and starting from the tail side, cut down into the flesh till you hit the skin, then turn blade flat and while gripping the skin in your left hand at the tail, slide the blade up towards the "head" of the fillet....

A long sharp knife is the trick...

I'm like you mate, I HATE fish skin... only fish that are going onto the braai get the skin left on..

 

[Koper]

Here is a thread by Simen with demonstrations:

http://www.sealine.co.za/view_topic.php?id=21362&forum_id=14

 

[rob billimore]

Nepptune wrote:

Some fish like Dorries and Tuna etc, sknning beforew filliting is super easy... make your cuts, and just pull from head towards tail...

On Yellowtail I fillet first, then using a long thin and very sharp blade, lie the fillet skin down, and starting from the tail side, cut down into the flesh till you hit the skin, then turn blade flat and while gripping the skin in your left hand at the tail, slide the blade up towards the "head" of the fillet....

A long sharp knife is the trick...

I'm like you mate, I HATE fish skin... only fish that are going onto the braai get the skin left on..

Spot on Nepps...........but always best to leave skin on, with scales if you are braaing.............this way the fillet doesnt stick to the grid ! Personally I love the flavour in the fat between the flesh and the skin. But you have done well here describing the knife work !