Fish fillets can be grilled with or without the skin. Some skin is even exquisitely tasty (I’m thinking salmon) brushed with oil, sprinkled with salt, and grilled over a medium-high flame until crisp. But if a recipe calls for the skin to be removed, here’s how to do it.
Lay the fillet, skin side down, on a cutting board at the edge of the board closest to you, tail (or narrow end) to the left (or right, if you’re lefthanded). Holding the tail with your left (or right) hand, and using a long, slender knife, make a cut through the tail meat but not through the skin. The cut should be made about 1/2 inch in from the end so you have a small piece to hold on to. Gradually bring the knife blade parallel to the cutting board and cut toward the head end of the fillet, using a sawing motion, pinching the skin between the knife and the cutting board. The fillet will come cleanly away from the skin.
It’s always a good idea to check a fillet for any remaining bones. Run your fingers over the top of the fillet, feeling for bones. Pull out any you may find with a needlenose pliers, tweezers, or strawberry huller.
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