On Saturday, March 2, 2019 at 11:09:20 AM UTC-5, A Moose in Love wrote:
> 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

I don't care for the skin.

Cindy Hamilton