HOW TO SKIN A FISH FILLET
In the past week, I’ve heard two talk show hosts mention that they liked a fish dish and wanted to learn to prepare it but were at a loss as to how to remove the skin before cooking. I don’t blame them, I don’t like the skin on a fish fillet either, and I don’t like messing the presentation, by having to flip the fish to remove it, nor do I enjoy having to scrape the meat off the skin as I eat. Well cooked fish is supposed to flake, but not be crumbled. I especially empathize with parents who are trying to teach their children healthy eating. Fish is a hard sell to begin with and serving it with that “Ickey” skin is no help.
Actually, removing the skin is an easy, if a bit delicate, task. Lay the fillet, flesh down, on a flat surface, thick end front. A cutting board or waxed paper covered counter top is ideal. Place the fish at a slight diagonal to you, and, depending on whether you’re right or left handed, gently lift one corner by the skin. Going any further on the plot will kill your excitement, so here’s what we all know. generic professional viagra Basically, these foods are enriched with L-Arginine and your hormonal aspect This page sildenafil shop is majorly depends on what you ingest. This type can be further categorized as immune-mediated or sildenafil pill idiopathic. It also brand viagra from canada promotes production of hormones associated with the pleasure system of the brain and may result to overall physical and cognitive dysfunction. It should start to separate from the meat, allowing you to slip a sharp knife between the two and carefully slice them apart. I usually use a 5 inch knife for this job, but larger fillets may be easier with larger knives and smaller ones with paring knives, whatever you’re comfortable with. The important thing is that the knife is sharp, or too much meat may be lost in cutting.
Leaving the skin on fish may cause the fish to curl when cooking because the skin contracts. The best way to prevent this is to slit the skin across several times and start the cooking skin side down. Even with the skin removed, some types of fish, like Monkfish, may still have a tendency to curl. I have found that the only way to prevent this is by snipping the darker line of flesh that can be seen when the skin is removed. It runs lengthwise down the center of the fillet and several shallow cuts crosswise with a scissors seems to relax it enough to stay flat when heated.
