The food lab better home cooking through science ( PDFDrive ) 463

skin from a fish fillet, here’s how it’s done: • Step 1: First incision Use a sharp chef’s knife to cut through the flesh right at the very edge of the fillet, exposing the skin • Step 2: Grab on tight Grab the exposed skin, using a clean kitchen towel or a sturdy paper towel to get a grip • Step 3: Slide the knife in Slide the knife under the flesh, angling the blade down toward the skin Slowly take the skin off by very gently moving the knife back and forth as you pull the fish back by the skin The fish should move more than the knife • Step 4: Finish her off Keep going, gently moving the knife back and forth in a sawing motion as you pull the skin, until it is completely detached from the fillet Trim off any small bits you may have missed SAMPLIN’ SALMON T here was a time not long ago when salmon was salmon: it was the pink fish that skinny people ordered at restaurants or fancy ladies in French hats picked on at a high-class buffet These days, diners are a little more aware of what’s out there, or are at least aware that there are options when it comes to salmon Here’s a quick guide to what you might find in the market: • King salmon, also known as chinook, is the largest salmon species and one of the most popular at the fish counter In the wild, these salmon can grow to over a hundred pounds and live for several years, making them prized among game fisherman Their large, thick fillets make for relatively easy cooking, though they are not the most flavorful species Farm-raised king salmon tend to be smaller, with a bit more intramuscular fat, giving them more richness • Coho are far smaller than king salmon, with denser, brighter, more flavorful flesh With relatively little intramuscular fat and a very fine texture, the fish is great for cured preparations such as gravlax • Sockeye salmon get their name from a Halkomelem word from the indigenous people of British Columbia—nothing to with either socks or eyes Known for their deep red flesh and full flavor, they are quite small, which makes them ... King salmon, also known as chinook, is the largest salmon species and one of the most popular at the fish counter In the wild, these salmon can grow to over a hundred pounds and live for several years, making them prized... Sockeye salmon get their name from a Halkomelem word from the indigenous people of British Columbia—nothing to with either socks or eyes Known for their deep red flesh and full flavor, they are quite... several years, making them prized among game fisherman Their large, thick fillets make for relatively easy cooking, though they are not the most flavorful species Farm-raised king salmon tend