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Skinning A Fillet

  • Lay the fillet skin side down on a chopping board, with its tail towards you. Make a small cut through the flesh to the skin.

  • Put the knife blade through thecut against the skin and slide or push the blade away from you. Hold onto the skin firmly.

  • Carry on sliding the blade up tothe head. You may need to move the blade from side to side as the fillet gets thicker.