Re: Cooking Knives thread
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(& skinning is hugely problematic w/o a very thin sharp knife)
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Skinning fish is pretty easy if you get the technique down. Take a knife - any knife that is at least as long as the fillet is wide. Assuming a right handed person, put the tail to your left skin-side down. Cut into the flesh of the fish close to the tail, resting the knife on the skin without cutting through it. Put the knife at about a 15 degree angle to the table. Grip the tail and pull it to the left in a steady motion, keeping gentle downward pressure on the knife. The skin will come off directly.
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