On Saturday, March 2, 2019 at 10:20:28 AM UTC-5, Dave Smith wrote:
> On 2019-03-02 6:10 a.m., Cindy Hamilton wrote:
> > On Friday, March 1, 2019 at 8:54:58 AM UTC-5, A Moose in Love wrote:
> >> On Thursday, February 28, 2019 at 4:55:31 PM UTC-5, Thomas wrote:
>
> >>> What do you find difficult?
> >>
> >> i find it difficult to skin a salmon filet. perhaps i'm using the
> >> wrong knife. i was taught to use a steak knife(not the knife
> >> you're thinking of; it's a long curved knife which was designed to
> >> cut for example to slice up a whole strip loin into steaks). some
> >> people they get it right and take that whole skin off in seconds.
> >> maybe i should try a boning knife.
> >
> > I just let the grill do the work for me. Quite often the skin
> > sticks to the grill when I remove the fish.
> >
> > Then I Sheldonize it, and throw the skin out in the yard for
> > anything that will eat it.
>
> That works for me. We often cook salmon fillets on the gas grill. We
> just do them skin side down on direct heat. When the fillet is done the
> flesh separates easily from the skin. I leave there to cool and then
> peel it off and give it to the dogs.
>
>
>
> >
> > The frozen fillets I get from Costco are skinned. Much more
> > convenient.

the one problem with tossing the skin is that the skin has many good healthy nutrients.
https://www.medicalnewstoday.com/articles/320838.php