5 easy steps to remove fish skin

I want to start by saying I am usually TEAM SKIN in most situations. But, sometimes you want a super delicate filet to poach or maybe you are making skewers. These are the easiest steps to having success every time. Also, you can deep fry, or place the skin coated in oil in a 400 degree oven and make fish cracklin’ aka the bacon of the sea (works best with salmon skin IMO) It can be tricky, but practice makes perfect, just don’t throw any out, it can alwasy be used. Let me know in the comments if you need any further guidance. Grab one of the knives here FLEXIBLE FILET KNIFE