How to Skin a Fish
Dec 14th, 2007 by Peregrin
This is how to skin a fish:
- The first thing you do is stab them in the middle of the head. (That is to kill them quickly and it relives the pain.)
- Then you find a pointed bone that is about half an inch behind the two front fins
- Then cut a ”v” toward the head on each side top and bottom.
- Then you get some pliers and then you grab the skin ( with the pliers ) at the cut you made with the knife.
- Then you pull the skin toward the tail ( it might be a little hard )
- After the skin is off you take the head off
- Then you gut it ( try to not pop the guts ).
- When you have cleaned it, take off it’s fins but leave the tail ( the tips of the tail when fried taste good and crispy) .
- Then you are ready to cook the FISH.
The End
Tip: When you’re skinning the fish, you kind of wrap your hand around the pectoral fins (by the head), so that your thumb on one side is behind the fin, and on the other side, you can stick the fin between your fingers. The fins help to give you a hold on the fish, so your hands don’t just slide off of it’s head.