One of the most useful skills you can have in the kitchen is the ability to skin a fish fillet cleanly. Once you've got the technique down, it takes just seconds — and it opens up a whole world of recipes that call for skinless fish. At the shop, Anthony does this dozens of times a day, so we've refined the method down to the essentials.
All you need is a sharp knife, a steady hand, and a little trick with water that makes everything glide. This works on everything we sell — from Atlantic salmon and ocean trout to blue eye, kingfish, swordfish, and John Dory. Here's how we do it.
How to Skin a Fish Fillet
Step 1
Place the fillet skin-side down on your cutting board. Add a little water to both the board and the fillet — this helps the knife flow smoothly between the skin and the flesh without catching or tearing.
Step 2
Take a look at your fillet. If it's a long fillet with a pointy tail end, you'll grab from the tail. If it's a portion, look for the natural separation at the belly side — this is where you'll insert the knife and rest the blade to begin.
Step 3
Hold the tail or belly piece firmly with your fingertips. Slide the knife in flat, with the blade tilted very slightly towards the board. You want the knife to sit between the flesh and the skin, barely above the skin itself.
Step 4
In one single, smooth motion, slide the knife forward — separating the skin from the flesh as you go. Hold the skin taut with your fingertips as the knife moves through. When you reach the end, you'll be left holding the skin in one hand and a beautiful, clean fillet in the other.
Tip: Keep your knife as flat as possible. If the blade angle is too steep, you'll cut into the flesh and waste good fish. The water on the board is your best friend here — don't skip it.
This technique is one of many we share in The Fishmonger's Son cookbook, published by Pan Macmillan Plum Books. It's our guide to buying, preparing and cooking seafood with confidence — for everyone from beginners to seasoned home cooks.