tag:blogger.com,1999:blog-17422713.post115240867953830174..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Technique of the Week: How to skin a fish filletHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-17422713.post-719359489079163772015-03-23T23:59:28.237-04:002015-03-23T23:59:28.237-04:00tes tes Anonymoushttps://www.blogger.com/profile/04400036007347851260noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-90002437487017533202012-01-11T13:16:28.768-05:002012-01-11T13:16:28.768-05:00Thank the Lord you posted this! I had some friends...Thank the Lord you posted this! I had some friends over for dinner last weekend and embarrassed myself trying to skin a fish. I'm going to give it another goKirsty @ Secret Life of a College Girlhttps://www.blogger.com/profile/15819994408224658288noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-17861076141409893902008-06-18T09:46:00.000-04:002008-06-18T09:46:00.000-04:00I keep the skin on because it tastes good :) That...I keep the skin on because it tastes good :) That's not where "ALL" the omega-3 fatty acids are. They are anywhere the fish fat is, and there is plenty of fish fat all throughout the fillet.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-33659957011363978892008-06-18T00:29:00.000-04:002008-06-18T00:29:00.000-04:00Hi, regarding salmon skin... is that where all th...Hi, regarding salmon skin... is that where all the omega 3 is?? I like to keep the skin in the pan longer and really crisp it up. Nutritionally, is that good for you or is it too much oil???<BR/>thanks.... iisadoraiisadorahttps://www.blogger.com/profile/01732381145795338092noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-67966547953355924782008-06-18T00:28:00.000-04:002008-06-18T00:28:00.000-04:00Hi, regarding salmon skin... is that where all th...Hi, regarding salmon skin... is that where all the omega 3 is?? I like to keep the skin in the pan longer and really crisp it up. Nutritionally, is that good for you or is it too much oil???<BR/>thanks.... iisadoraiisadorahttps://www.blogger.com/profile/01732381145795338092noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-64024126465715522832008-05-22T14:20:00.000-04:002008-05-22T14:20:00.000-04:00If you are going to eat the skin, leave it on the ...If you are going to eat the skin, leave it on the fish. If you are grilling or searing salmon, the skin will get crispy and taste very good. If you don't like it, you can always take if off when serving. The technique I am showing here is only necessary for fish whose skin is too tough to eat (mahi, grouper, sable, etc).Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-70755116303601325182008-05-22T14:11:00.000-04:002008-05-22T14:11:00.000-04:00so when you say to leave the skin on the salmon, d...so when you say to leave the skin on the salmon, does that mean you cut it off and then put it back on for when it's in the oven or that you do not cut the skin from the fish period?<BR/>thanks in advanced for all of your help!Allie Phttps://www.blogger.com/profile/08757357982269497196noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-9245642964981764652007-06-23T09:46:00.000-04:002007-06-23T09:46:00.000-04:00Hi Food Matters,Yes, I have a perfect technique fo...Hi Food Matters,<BR/><BR/>Yes, I have a perfect technique for filleting a fish -- ask your fishmonger to do it for you :) Mine packs the heads and bones in one bag and fillets in another for me. In US, fishmongers don't charge for this service. If you want to learn to do it yourself, get James Peterson's Fish and Shellfish book. It provides great illustrations. But realistically, no home cook I know does it enough to get really good at it.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-18793504913987203762007-06-23T05:30:00.000-04:002007-06-23T05:30:00.000-04:00Hi Helen, have you got a post on how to fillet the...Hi Helen, have you got a post on how to fillet the fish yourself? I often attempt to do that, and make stock/soup with the rest of the fish. however, i can't say i've perfected the technique...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152723136712156772006-07-12T12:52:00.000-04:002006-07-12T12:52:00.000-04:00Hi Helen,I am glad that you founf the tip useful.Y...Hi Helen,<BR/><BR/>I am glad that you founf the tip useful.<BR/><BR/>Yes you have to flip the fish and then pierce a finger into the hole so that you can hold the fish firm while smoothly ripping off the skin on the other side.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152715259300957182006-07-12T10:40:00.000-04:002006-07-12T10:40:00.000-04:00Hi Esther,Thanks for the tip! I love the idea of ...Hi Esther,<BR/><BR/>Thanks for the tip! I love the idea of making a hole in the skin to make it easier to hold on to. I've never tried just ripping the skin off the fish. Do you flip the fish the skin side up before ripping off its skin? Does it come off without ripping the flesh?<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152714469990627982006-07-12T10:27:00.000-04:002006-07-12T10:27:00.000-04:00A disciplined way to skin the fish indeed.But as y...A disciplined way to skin the fish indeed.<BR/><BR/>But as you have pointed out that there can be more than one way to skin fish I would put down the easiest one here.<BR/><BR/>You have to pinch the skin at the tail end of a whole fish, to slide the knife between the skin and the flesh. <BR/><BR/>After sliding the knife to three inches, slit the skin a bit along the axis place your finger in that hole for grip and then rip off the skin from the meat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152555988866460242006-07-10T14:26:00.000-04:002006-07-10T14:26:00.000-04:00Thanks for the technique, Helen! Very helpful!Thanks for the technique, Helen! Very helpful!Diankahttps://www.blogger.com/profile/16160200522835377141noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152534686993394292006-07-10T08:31:00.000-04:002006-07-10T08:31:00.000-04:00Great tip Amy! Thanks :)Great tip Amy! Thanks :)Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152529567207630912006-07-10T07:06:00.000-04:002006-07-10T07:06:00.000-04:00Thanks for another excellent demonstrations! Some...Thanks for another excellent demonstrations! <BR/><BR/>Sometimes it can be hard to hang onto the skin with your bare hand. If that happens, a paper towel seems to help.Amyhttps://www.blogger.com/profile/08012528037442873781noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1152517476207142532006-07-10T03:44:00.000-04:002006-07-10T03:44:00.000-04:00thanks for the informative post...now I guess I re...thanks for the informative post...now I guess I really need to get a new knifeAnonymousnoreply@blogger.com