On Sat, 2 Mar 2019 10:22:18 -0500, 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.

Your dogs get the best part, the fat directly under the sin is loaded
with omega acids.;

>> The frozen fillets I get from Costco are skinned. Much more
>> convenient.

And fully TIAD.