00:00:02skin off a fill it of salmon now this is
00:00:05a fresh fill its own
00:00:06now whether your filler is fresh or it’s
00:00:08been cured it doesn’t really matter the
00:00:10process is exactly the same laney salmon
00:00:12are on board tail end towards you and my
00:00:16fellas really quite thinks it’s dangling
00:00:17off the end but that doesn’t matter
00:00:19don’t worry song they stole the makeup
00:00:21break what is going to matter is the
00:00:24kind of knife you use you want a long
00:00:26knife at least as long as your salmon is
00:00:29wide as you can imagine if you’re going
00:00:32to cut the skin of this fish it needs to
00:00:35stretch the whole way across it so you
00:00:37need a knife that’s of a good length you
00:00:39also need a knife that’s got a bit
00:00:41flexibility in it so check it bends like
00:00:43that where you start this is just about
00:00:46enough any stiffer than that and it’s
00:00:49not the right knife for the job so you
00:00:52start down at the bottom and you want to
00:00:55get a good grip on the very end skin and
00:00:58not on the meat itself just on the skin
00:00:59now it’s quite slippery to get hold of
00:01:01so it’s a good idea sometimes it’s get a
00:01:04piece of paper cloth liver kitchen towel
00:01:06or M or just a dish towel and hold the
00:01:11end of it now what you want to do is
00:01:12make a small cut and you want to get the
00:01:17knife flat as quickly as you can but
00:01:20slightly slightly angled down so this
00:01:24this is flat that’s slightly angled you
00:01:28see the difference slightly angle down
00:01:30as if you’re going to cut through this
00:01:31skin of the fish if it’s too sharp an
00:01:34angle you will cut through the skin of
00:01:35the fish so that the trick is to have it
00:01:38not quite flat but almost flat because
00:01:41what you don’t want is when you’re
00:01:42cutting down your fish the knife to be
00:01:44angled up because then you’ll come up
00:01:45and cut out the mink which won’t work
00:01:47firm grip on the fish skin knife angle
00:01:54slightly down and just seen saw a motion
00:01:58all the way up the fish no if you’re
00:02:02worried you’re cutting through the skin
00:02:04or you’re leaving too much meat on the
00:02:06skin you can always lift it up and have
00:02:08a look that’s just about right
00:02:11scraping the skin
00:02:13getting everything off it but not
00:02:14cutting through it you can lift it up if
00:02:16you like try not to do it too often you
00:02:18might break all the little flakes of the
00:02:20salmon and you want it all to be
00:02:21together so back to my knife all right
00:02:29I’ll check I’m going Oh came up a bit
00:02:32there but I’m still okay it’s got too
00:02:34much fish to leave on the skin I’m going
00:02:38to pull the fill it back so the end goes
00:02:40on the board obviously if your sound
00:02:43fill is quite small you won’t need to do
00:02:44this good grip on the skin then let’s
00:02:49carry on
00:02:58I don’t know at the other end now the
00:03:01moment of truth
00:03:02Oh left a little bit on the end but
00:03:08that’s not a worry we can always get rid
00:03:10of that
00:03:19now obviously you want to get rid of the
00:03:21skin here but you also want to get rid
00:03:23of this this brown fat doesn’t look too
00:03:26nice little white fatty in your mouth
00:03:28just going to trim that little bit of
00:03:30skin off the end the sharp knife they’re
00:03:37doing right now
00:03:44this brown skin here you can trim off
00:03:47same way gentle seesaw motions
00:04:00this is when you’re glad you’ve got a
00:04:02nice bending knife you need to cut down
00:04:09a bit along with this part here
00:04:18there’s a little blood vessel to take
00:04:20home
00:04:27okay
00:04:32right seagull you can spend all day on
00:04:37it if you like but for me that’s good
00:04:39enough
00:04:48you
”