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Ask Food Network: Fish knife best for skinning salmon

Food Network Kitchens

Published November 4, 2008 at 3 p.m.

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Can you tell me how to remove skin from salmon so I can cut it for grilling? - Susan McGrath in Pa.

If you've got a side of salmon, start at the skinny end. Holding your knife at an angle, make a cut at that end, working your knife between the flesh and the skin. From there, get hold of the skin with one hand and pull it tightly. Then, try to hold your knife as parallel to the cutting board as possible, and work your knife (this is much easier with a flexible-blade fish knife) gently up and down until you've removed all the skin from the meat. Check out our Web site for a video demo if you need guidance.

Tyler Florence consistently uses "2 count" or "3 count" in his recipes, usually when referring to olive or cooking oil. It's terribly frustrating! What is a "count" in measuring terms? - Cheryl Wilson, Canton, Ga.

When you're pouring oil, count out the seconds as it comes out of the bottle. A 2-count of oil is 2 seconds' worth, a 3-count is 3 seconds' worth and so on. You can also approximate a teaspoon or so of oil per second.

Food Network Kitchens, foodnetwork.com

Comments

  • November 5, 2008

    4:22 p.m.

    Suggest removal

    nordicak writes:

    Skinning Salmon or Cobia

    Having a very sharp knife is important. But equally so:
    1) place the salmon on the cutting board as close to the edge of the counter/table as possible
    2) after removing about 4-6" of skin cut a "finger" hole in the skin to hold the fillet, otherwise the skin will slip in your grip.

    When filleting a whole Salmon or Cobia I always start from the head, then skin from the tail.

    Kellus
    Alaska Commercial Fisherman, boat owner 1973-1985
    Semi Retired and
    Marketing Consultant
    Marine Farms Belize.