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Topic: Skinning Fish?  (Read 1005 times)
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« on: August 03, 2010 04:05:16 PM »

Ok, so every time I've tried skinning fish I have made the most supreme mess. The skin never comes off in one piece and I end up with lots of flakes of fish and 'fish juice' all over my hands which does my eczema no good at all. So far the only time I've needed to skin fish is for pies etc which doesn't matter so much if it ends up in chunks however I would just like to be able to get the skin off in one go. Any advice?

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« Reply #1 on: August 07, 2010 05:42:44 AM »

Have you tried to Google about it?  There's a How-To from E-How.

Your knife should be very sharp.  Cut it into half lengthwise, feel the bones.  Skin it from the tail. 


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« Reply #2 on: August 12, 2010 12:46:51 AM »

I always wear vinyl gloves for fish (salmon) skinning (also for all raw meat handling)... I am very grossed out by the fish skin itself and a germ-a-phobe...  as for the skinning I take a thin sharp knife, I pick either end to start with (it depends on the piece) I get a piece of skin "going" then hold the small piece and sort of go right between the skin and flesh...pulling/peeling back the skin as I go...

another way to do it is to take the thin knife (it's called a fillet knife) put your hand on top of the fish, then slide the knife between the skin and fish flesh sort of using your hand as a guide.  the knife SHOULDN'T pop through the skin, but be careful! 

it's not too hard once you get the hang of it.  but use gloves for sure! My mom can get the eczema bad on her hands and she ALWAYS wears the vinyl disposable gloves!
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