This is a great tutorial. Her technique is the one that worked for me after trying a couple other methods in removing skin from the fillet. But a word of advice: do not even contemplate doing this if you do not have a VERY SHARP knife. You'll end up butchering the fish and you'll end up with a gross piece of fillet. (Speaking from experience.) And after doing this a couple of times already, I so wish I have that long knife she is using! I know it'll make the job even a lot easier.

Great technique. Thanks so much for that! You learn something new every day.

Thank you so much for this video! I had a small portion of salmon and wanted to skin it, but I was afraid I was going to ruin the meat. It was so easy this way - took me less than 5 minutes, and I had a salmon steak for dinner.

Thank you for this video and your explanation. I tried it immediately with four very fresh Weakfish filets which I had and wanted to bake with potatoes onion parsley garlic etc - I wanted the skin off , googled your video, found a narrow bladed sharpish curved knife and did it, with really little trouble. I pulled with a paper towel as the slit hole for the finger kept breaking but otherwise the technique is not that difficult. the key being as you said pulling the skin and wiggling it from side to side , not pushing with the knife. did a,ll four of them in a few minutes and now am set to do Pierre Franey's 'Fletan Boulangere' which I have done several times before and it always comes out pretty well. Weakfish is not halibut or cod but it will do fine --- thank you Becky Selengut.

Wow! I never learn how to take the skin off a fillet! This is great! Cannot wait to try it myself! Thanks!

Really helpful and great presenter. Thx.

Great video, and you are a fantastic teacher! Thanks!

That looked so effortless! Had to do this with two small chunks of fillet earlier tonight... using a dull paring knife. What a nightmare. The fish looked more like mangled ground meat when I was done then actual food. :(

Thanks a lot!!!! It is great to know this technique, it used to take forever to do this!!!

Very helpful post.......Thank you!

That was very interesting I’m training to be a fishmonger and I will try that method out tomorrow 👍

thanks for the tips on the partial fillet

Comprehensive, thanks!

This worked so well!! Thanks.

Thank you, this works GREAT! Just did it...

This helps a lot! Thx

Amazing video!! Thanks for the tips going to try this now!!

Nice work!

Ur the BEST! C:

Awesome! Thanks!

Perfect video

Awesome!!!

awesome … thank u :)

WOW you are good

its better to have the skin when u buy it and skin it urself home, coz u can cook the skin and make it a crispy fried fish skin, especially salmon skin..!!!

1:13 to skip all the talking and straight to the actual skinning part.

its not easy ill tell you that lol