How to skin a fillet

• To provide grip when you grasp the tail end of the fillet, either dip your fingers in some salt before you begin or use a cloth to hold the tail.
• 1.) Place the fillet on the chopping board. Cut into the end of the tail section until the knife is touching or lying on the skin at an angle of 45 °.
• 2.) Take a firm hold of the tail skin and keep a firm grip on the knife. Use a sawing action, moving both the skin and knife at the same time. You will see the fillet come away from the skin and the angle of the knife will mean that no flesh will remain on the skin.
• 3.) Trim any untidy pieces of fillet away to leave a neat, clean skinned fillet