Use this quick and easy technique to remove the skin from most types of fish fillets - either whole sides of salmon - as shown here by Gordon Ramsay - or smaller individual fillet pieces. He also shows how to pin bone the fillet after the skin is removed.


Remember, more delicate fish certainly benefit from being cooked skin-on as it prevents them falling apart. And sometimes it’s much easier to discard the skin after cooking than before. However, if your recipe calls for skin-off, then this is how to do it.

Link to video (courtesy of


Helpful tips:

  • Use a sharp, flexible, filleting knife if you have one (or pick one up in our online shop)
  • Pull the skin taut, and let the knife do the work - check on progress as you work, so you're not leaving too much fish on top of the skin
  • Pinbone the fillet, using tweezers to pull out the sturdy bones from the centre of the fillet (we also sell fish bone tweezers in our online shop)

How to skin & pin bone fish


    100% customer satisfaction

    What customers say about our service...

    Customer support open

    Monday - Friday 08:00-18:00hrs

    Email icon_blue_transparent.png
    Phone icon_blue_transparent.png

    01273 658200

    • Instagram
    • Facebook
    • Twitter

    © 2020 Nutritious Fish Ltd is a a company registered in England and Wales with company no. 12185518

    Registered office address: Unit 5, Hove Enterprise Centre, Basin Road North, Brighton, East Sussex, BN41 1UY