Let’s put an end to any lingering fish-prep woes – because once you learn how to properly skin and debone a fish, you can buy anything from skin-on fillets to whole fish and really up your game in the kitchen.
What You’ll Need:
- Cutting board
- Sharp, flexible boning knife (best) or chef’s knife/utility knife (substitute)
- Long fish tweezers (best) or regular tweezers (substitute)
Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.