Fish Skin Removal Made Simple: No More Slippery Mess! 🐟🔪

Skinning fish used to stress me out, but once I figured out the right knife and technique, it’s not bad at all. Laying the fillet skin-side down and starting at the tail end really helps keep things under control. A sharp fillet knife is key—dull blades just shred the meat. I always put a damp towel under my cutting board so nothing slides around. When I make that first cut near the tail, I keep the blade almost flat and just work it between the skin and flesh, pulling the skin tight as I go. Sometimes there’s a little patch of skin left, but I just trim it off with the tip of the knife. Once it’s all done, the fillet is ready for whatever recipe I’m planning, no slimy skin in the way. #fishprep #kitchenhacks #seafood #Food #Cooking