In preparation for the big day Curtis Stone shows you how to remove the skin from a fillet of fish.
Curtis is using salmon in this example but the same principle applies for all.
Lay the fillet flat on the board and starting at the tail cut down to the blood line and the work the knife into a flat position.
Use gentle and long strokes of the knife keeping the knife between the skin and the meat of the fish.
Keep as much of the brown meat on the skin as possible.
With your free hand keep the skin down against the table.
Watch the video for a complete guide!