Instructions on skinning a fillet and a whole fish...
To skin a fillet:
- Place it skin-side down on the cutting board
- With the knife held at a slight angle, begin approximately one quarter of an inch from the tail end and cut the flesh from the skin
- Hold the tail flap with your free hand to steady the fish, and work the blade of the knife up the length of the fish, separating the skin from the flesh
To skin a whole fish:
- Make a shallow incision at the base of the fish's tail, without cutting through any meat
- Scraping with the blade of the knife, free enough skin to allow you to grasp it firmly with your fingers
- With your free hand, hold the fish's body down, and with the other, pull the skin toward and over the head
Have fresh seafood delivered to your door!
You can now buy fresh seafood, meat & game from Loch Fyne's online shop and have it delivered throughout the UK and abroad.
See our online seafood shop for more details.