?To remove the black skin on the top side of the fish, cut off the dorsal fins and anal fins with shears. Then, with the dark side up and holding the tail in one hand, make a small incision just above the tail with the knife. Cut a small flap of the skin at that point, just enough to grab the skin with your hand. Then pull the skin in the direction of the head, pulling the skin away from the flesh. The dark skin should come off easily. The other side of the fish does not need to have the skin removed.
Be sure to purchase only the freshest fish possible. It should have bright clean eyes, not cloudy or dry. The fish itself should smell like the ocean air, not sour or pungent. The flesh should be firm and spring back when pressed.
Always wash down the cutting board and working surfaces of your kitchen with a dilution of hot water and a little bleach when you’re finished preparing the fish.
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