skin from a fish fillet, here’s how it’s done:

• Step 1: First incision. Use a sharp chef’s

knife   to  cut through the flesh   right   at  the very    edge

of  the fillet, exposing    the skin.

• Step 2: Grab on tight. Grab the

exposed  skin,   using   a   clean   kitchen     towel   or  a

sturdy  paper   towel   to  get a   grip.

• Step 3: Slide the knife in. Slide the

knife    under   the     flesh,  angling     the     blade   down

toward  the skin.   Slowly  take    the skin    off by  very

gently  moving  the knife   back    and forth   as  you pull

the  fish    back    by  the     skin.   The     fish    should  move

more    than    the knife.

• Step 4: Finish her off. Keep going,

gently  moving  the knife   back    and forth   in  a   sawing

motion   as  you     pull    the     skin,   until   it  is  completely

detached     from    the     fillet.    Trim     off     any     small   bits

you may have    missed.

SAMPLIN’ SALMON

There was a time not long ago when salmon was

salmon: it was the pink fish that skinny people