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

I’m going to show you how to cut the

I’m going to show you how to cut the skin off a fill it of salmon now this is

skin off a fill it of salmon now this is

skin off a fill it of salmon now this is a fresh fill its own

a fresh fill its own

a fresh fill its own now whether your filler is fresh or it’s

now whether your filler is fresh or it’s

now whether your filler is fresh or it’s been cured it doesn’t really matter the

been cured it doesn’t really matter the

been cured it doesn’t really matter the process is exactly the same laney salmon

process is exactly the same laney salmon

process is exactly the same laney salmon are on board tail end towards you and my

are on board tail end towards you and my

are on board tail end towards you and my fellas really quite thinks it’s dangling

fellas really quite thinks it’s dangling

fellas really quite thinks it’s dangling off the end but that doesn’t matter

off the end but that doesn’t matter

off the end but that doesn’t matter don’t worry song they stole the makeup

don’t worry song they stole the makeup

don’t worry song they stole the makeup break what is going to matter is the

break what is going to matter is the

break what is going to matter is the kind of knife you use you want a long

kind of knife you use you want a long

kind of knife you use you want a long knife at least as long as your salmon is

knife at least as long as your salmon is

knife at least as long as your salmon is wide as you can imagine if you’re going

wide as you can imagine if you’re going

wide as you can imagine if you’re going to cut the skin of this fish it needs to

to cut the skin of this fish it needs to

to cut the skin of this fish it needs to stretch the whole way across it so you

stretch the whole way across it so you

stretch the whole way across it so you need a knife that’s of a good length you

need a knife that’s of a good length you

need a knife that’s of a good length you also need a knife that’s got a bit

also need a knife that’s got a bit

also need a knife that’s got a bit flexibility in it so check it bends like

flexibility in it so check it bends like

flexibility in it so check it bends like that where you start this is just about

that where you start this is just about

that where you start this is just about enough any stiffer than that and it’s

enough any stiffer than that and it’s

enough any stiffer than that and it’s not the right knife for the job so you

not the right knife for the job so you

not the right knife for the job so you start down at the bottom and you want to

start down at the bottom and you want to

start down at the bottom and you want to get a good grip on the very end skin and

get a good grip on the very end skin and

get a good grip on the very end skin and not on the meat itself just on the skin

not on the meat itself just on the skin

not on the meat itself just on the skin now it’s quite slippery to get hold of

now it’s quite slippery to get hold of

now it’s quite slippery to get hold of so it’s a good idea sometimes it’s get a

so it’s a good idea sometimes it’s get a

so it’s a good idea sometimes it’s get a piece of paper cloth liver kitchen towel

piece of paper cloth liver kitchen towel

piece of paper cloth liver kitchen towel or M or just a dish towel and hold the

or M or just a dish towel and hold the

or M or just a dish towel and hold the end of it now what you want to do is

end of it now what you want to do is

end of it now what you want to do is make a small cut and you want to get the

make a small cut and you want to get the

make a small cut and you want to get the knife flat as quickly as you can but

knife flat as quickly as you can but

knife flat as quickly as you can but slightly slightly angled down so this

slightly slightly angled down so this

slightly slightly angled down so this this is flat that’s slightly angled you

this is flat that’s slightly angled you

this is flat that’s slightly angled you see the difference slightly angle down

see the difference slightly angle down

see the difference slightly angle down as if you’re going to cut through this

as if you’re going to cut through this

as if you’re going to cut through this skin of the fish if it’s too sharp an

skin of the fish if it’s too sharp an

skin of the fish if it’s too sharp an angle you will cut through the skin of

angle you will cut through the skin of

angle you will cut through the skin of the fish so that the trick is to have it

the fish so that the trick is to have it

the fish so that the trick is to have it not quite flat but almost flat because

not quite flat but almost flat because

not quite flat but almost flat because what you don’t want is when you’re

what you don’t want is when you’re

what you don’t want is when you’re cutting down your fish the knife to be

cutting down your fish the knife to be

cutting down your fish the knife to be angled up because then you’ll come up

angled up because then you’ll come up

angled up because then you’ll come up and cut out the mink which won’t work

and cut out the mink which won’t work

and cut out the mink which won’t work firm grip on the fish skin knife angle

firm grip on the fish skin knife angle

firm grip on the fish skin knife angle slightly down and just seen saw a motion

slightly down and just seen saw a motion

slightly down and just seen saw a motion all the way up the fish no if you’re

all the way up the fish no if you’re

all the way up the fish no if you’re worried you’re cutting through the skin

worried you’re cutting through the skin

worried you’re cutting through the skin or you’re leaving too much meat on the

or you’re leaving too much meat on the

or you’re leaving too much meat on the skin you can always lift it up and have

skin you can always lift it up and have

skin you can always lift it up and have a look that’s just about right

a look that’s just about right

a look that’s just about right scraping the skin

scraping the skin

scraping the skin getting everything off it but not

getting everything off it but not

getting everything off it but not cutting through it you can lift it up if

cutting through it you can lift it up if

cutting through it you can lift it up if you like try not to do it too often you

you like try not to do it too often you

you like try not to do it too often you might break all the little flakes of the

might break all the little flakes of the

might break all the little flakes of the salmon and you want it all to be

salmon and you want it all to be

salmon and you want it all to be together so back to my knife all right

together so back to my knife all right

together so back to my knife all right I’ll check I’m going Oh came up a bit

I’ll check I’m going Oh came up a bit

I’ll check I’m going Oh came up a bit there but I’m still okay it’s got too

there but I’m still okay it’s got too

there but I’m still okay it’s got too much fish to leave on the skin I’m going

much fish to leave on the skin I’m going

much fish to leave on the skin I’m going to pull the fill it back so the end goes

to pull the fill it back so the end goes

to pull the fill it back so the end goes on the board obviously if your sound

on the board obviously if your sound

on the board obviously if your sound fill is quite small you won’t need to do

fill is quite small you won’t need to do

fill is quite small you won’t need to do this good grip on the skin then let’s

this good grip on the skin then let’s

this good grip on the skin then let’s carry on

I don’t know at the other end now the

I don’t know at the other end now the moment of truth

moment of truth

moment of truth Oh left a little bit on the end but

Oh left a little bit on the end but

Oh left a little bit on the end but that’s not a worry we can always get rid

that’s not a worry we can always get rid

that’s not a worry we can always get rid of that

now obviously you want to get rid of the

now obviously you want to get rid of the skin here but you also want to get rid

skin here but you also want to get rid

skin here but you also want to get rid of this this brown fat doesn’t look too

of this this brown fat doesn’t look too

of this this brown fat doesn’t look too nice little white fatty in your mouth

nice little white fatty in your mouth

nice little white fatty in your mouth just going to trim that little bit of

just going to trim that little bit of

just going to trim that little bit of skin off the end the sharp knife they’re

skin off the end the sharp knife they’re

skin off the end the sharp knife they’re doing right now

this brown skin here you can trim off

this brown skin here you can trim off same way gentle seesaw motions

this is when you’re glad you’ve got a

this is when you’re glad you’ve got a nice bending knife you need to cut down

nice bending knife you need to cut down

nice bending knife you need to cut down a bit along with this part here

there’s a little blood vessel to take

there’s a little blood vessel to take home

right seagull you can spend all day on

right seagull you can spend all day on it if you like but for me that’s good

it if you like but for me that’s good

it if you like but for me that’s good enough