We love the delicious, crispy skin on fish. Fish skin helps retain moisture, prevent overcooking, and preserve flavor during cooking. However, the skin of fish is not desirable in some dishes. Some people like having the skin taken off for a variety of reasons, such as how it looks, they want a smoother texture, or they want a milder flavor. Here are three ways to remove skin from fish from our fish experts at Fulton Fish Market.
Removing the skin from fish after cooking is recommended because it is easy and improves cooking. This is the best option for most fish.
To quickly remove the skin from fish before cooking, put it in hot, boiling water. This will give you a clean portion with no wasted meat from cutting off the skin. But this method takes a little longer than taking off the fish skin after cooking, and the fish may start to cook a little more.
Taking the skin off of fish with a knife before cooking it takes practice but makes for a very clean cut. This is the best way to take off the skin before cooking, but it takes a little more practice to get good at it.
These are the three best and most effective methods of removing skin from fish. Based on the type or cut of fish, you may find that you like using different ways to remove the skin. Try each method to find the one that works best for you. With practice, you’ll soon be able to make a wide range of tasty meals with skinless fish fillets and portions.
Salmon is one of the healthiest and most delicious types of fish you can eat It’s loaded with omega-3 fatty acids, high quality protein, B vitamins, potassium, selenium and various antioxidants
But having to take off the skin is something that keeps people from cooking salmon. When cooked, the skin can taste too “fishy,” and it has more harmful chemicals than the flesh.
Luckily, there’s an easy peasy trick using boiling hot water to remove salmon skin quickly and effortlessly. Keep reading to learn the step-by-step method.
Why Remove Salmon Skin?
Here are some top reasons for removing salmon skin before cooking:
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Reduces fishy flavor – The skin concentrates much of the fishy taste, which can overpower the flavor of the salmon. Without the skin, the salmon flavor shines.
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Less pollution—Pollutants from the environment, like PCBs, dioxins, and other toxins, are more likely to be found in salmon skin. The flesh is cleaner.
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Better presentation—cooked salmon without skin often looks more refined and classy when served whole or in portions.
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Easier eating – Bones and small bones often adhere to salmon skin and can make eating difficult. Skinless is less risky.
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Cleaner pan – Skinless salmon won’t stick to the pan as much, so there’s less browned bits and skin debris left behind after cooking.
So whether you dislike the fishy taste or are trying to reduce contaminants, removing the skin first is advised. But how do you easily remove that thin, slimy skin? Boiling water is the trick!
Boiling Water Method for Removing Salmon Skin
Using boiling water to remove raw salmon skin only takes 5 minutes and requires no fancy kitchen tools. Here is the incredibly simple process:
What You Need
- Salmon fillet(s) with skin on
- Digital thermometer (optional)
- Large bowl
- Kettle or pot for boiling water
Step 1 – Cut Salmon Into Portions
- Cut the salmon fillet into individual portions, leaving the skin on. It’s easier to remove the skin when the fillet is cut into smaller pieces.
Step 2 – Boil Water
- Fill a kettle or pot with water and bring it to a rolling boil on the stove. Let it boil for 2-3 minutes for sanitization.
Step 3 – Pour Boiling Water Over Skin
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Place the salmon pieces skin-side up in a large bowl. Slowly pour the boiling water over the skin until it’s fully submerged.
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The hot water will instantly start to loosen the skin and cause it to shrivel and detach from the flesh.
Step 4 – Lift Off the Skin
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After about 1 minute, use tongs or your fingers to gently lift and peel off the skin. It should come off cleanly in full pieces with no flesh attached.
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Use a fork to scrape off any stubborn bits. Rinse away debris.
Step 5 – Pat Salmon Dry
- Pat the salmon portions dry with paper towels. At this point they are ready to season and cook using your preferred salmon recipe.
And that’s it! The boiling water makes the skin contract so it separates completely from the fatty flesh. The skin literally falls right off.
Why This Method Works
Boiling water is effective at removing salmon skin because of the effects of hot water:
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Alters protein structure – Heat denatures and distorts the proteins in the skin, causing it to curl and release from the flesh below.
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Loosens collagen – Hot water hydrolyzes the collagen proteins in skin, essentially breaking down its structure so it detaches more easily.
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Shrinks skin – The skin actually shrinks in size when boiled, making it easier to grab and peel off.
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Adds moisture – The water instantly makes the skin wet and slippery, so it slides off the flesh without sticking.
When you combine all these mechanical and chemical changes, the salmon skin quickly becomes easy to remove after a pour of hot boiling water.
Tips for Using the Boiling Water Method
To get the best results removing salmon skin with boiling water, follow these handy tips:
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Use freshly boiled 212°F water for maximum effect. Lower temps won’t work as quickly.
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Pour the water slowly and gently to avoid overcooking the salmon below.
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Let the skin sit under the hot water for about 1 minute before attempting to remove.
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Start peeling from the thinner tail end, where the skin detaches more easily.
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Use tongs or your fingers vs. a knife to peel. Tools can tear the flesh below.
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Give an extra scrape with a fork over bony areas where skin sticks more.
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Pat away all moisture and cubed ice to prep fish for recipes.
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Avoid reusing raw salmon scraps for other dishes after this process.
With a simple pour of hot water, you can enjoy skin-free salmon fillets ready for baking, grilling, sautéing or using in salmon patties, salmon cakes, salmon salad or your favorite salmon meal!
Common Questions
Here are answers to some frequently asked questions about using boiling water to remove salmon skin:
How hot should the water be?
The water must be boiling (212°F) for quick and easy removal. Lower temperatures won’t have the same rapid effect.
Does this method work for any fish skin?
Yes, boiling water can be used to remove the skin from any fish fillet, but works especially well for thicker salmon and trout skins.
Can you reuse the salmon skins?
It’s not recommended to eat the skins after boiling. The proteins have denatured and cell structure changed, making them unpalatable and tough.
Is boiling water safe for raw salmon?
The salmon flesh does not actually cook from short 1 minute exposure to hot water. It’s still safe to consume raw or cook as normal afterwards.
Can you use this method after cooking salmon?
No, it only works to remove raw salmon skin. Once cooked, the proteins have set and will not loosen enough for easy removal.
What kind of pan or bowl works best?
Use a large bowl so you can fully submerge the salmon. Metal, ceramic and plastic all work well. Avoid glass as rapid temp change can crack it.
Give this clever boiling water trick a try the next time you have fresh wild salmon on hand! Your dishes will benefit from the cleaner, purer salmon flavor sans the interfering fishiness from the skin. This simple hack makes salmon prep easier and your recipes tastier.
