How To – skin a salmon fillet, from ‘Jamie Does…’

I’m going to show you how to cut the
skin off a fill it of salmon now this is
a fresh fill its own
now whether your filler is fresh or it’s
been cured it doesn’t really matter the
process is exactly the same laney salmon
are on board tail end towards you and my
fellas really quite thinks it’s dangling
off the end but that doesn’t matter
don’t worry song they stole the makeup
break what is going to matter is the
kind of knife you use you want a long
knife at least as long as your salmon is
wide as you can imagine if you’re going
to cut the skin of this fish it needs to
stretch the whole way across it so you
need a knife that’s of a good length you
also need a knife that’s got a bit
flexibility in it so check it bends like
that where you start this is just about
enough any stiffer than that and it’s
not the right knife for the job so you
start down at the bottom and you want to
get a good grip on the very end skin and
not on the meat itself just on the skin
now it’s quite slippery to get hold of
so it’s a good idea sometimes it’s get a
piece of paper cloth liver kitchen towel
or M or just a dish towel and hold the
end of it now what you want to do is
make a small cut and you want to get the
knife flat as quickly as you can but
slightly slightly angled down so this
this is flat that’s slightly angled you
see the difference slightly angle down
as if you’re going to cut through this
skin of the fish if it’s too sharp an
angle you will cut through the skin of
the fish so that the trick is to have it
not quite flat but almost flat because
what you don’t want is when you’re
cutting down your fish the knife to be
angled up because then you’ll come up
and cut out the mink which won’t work
firm grip on the fish skin knife angle
slightly down and just seen saw a motion
all the way up the fish no if you’re
worried you’re cutting through the skin
or you’re leaving too much meat on the
skin you can always lift it up and have
a look that’s just about right
scraping the skin
getting everything off it but not
cutting through it you can lift it up if
you like try not to do it too often you
might break all the little flakes of the
salmon and you want it all to be
together so back to my knife all right
I’ll check I’m going Oh came up a bit
there but I’m still okay it’s got too
much fish to leave on the skin I’m going
to pull the fill it back so the end goes
on the board obviously if your sound
fill is quite small you won’t need to do
this good grip on the skin then let’s
carry on
I don’t know at the other end now the
moment of truth
Oh left a little bit on the end but
that’s not a worry we can always get rid
of that
now obviously you want to get rid of the
skin here but you also want to get rid
of this this brown fat doesn’t look too
nice little white fatty in your mouth
just going to trim that little bit of
skin off the end the sharp knife they’re
doing right now
this brown skin here you can trim off
same way gentle seesaw motions
this is when you’re glad you’ve got a
nice bending knife you need to cut down
a bit along with this part here
there’s a little blood vessel to take
home
okay
right seagull you can spend all day on
it if you like but for me that’s good
enough
you