1 Lay fish with dark skin facing down. Using scissors, cut head from the body and discard.
2 Turn fish over and cut fins from one side using scissors. Take care not to cut into body of the fish. Repeat on other side.
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3 Score tail with a knife, but don’t cut all the way through. Ease skin away with fingers.
4 Hold tail, and with other hand, peel skin away, from tail towards head.
5 Keep tearing skin away. Be firm, it’s tough to remove. The skin should come off in one piece. Remove white skin on other side in same way.
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Pro filleting knife, Zwilling J.A. Henckels. Large FSC certified beech "TV chef's" board, T&G Woodware. Kitchen scissors, chef's own.
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