How to Prep and Cook Fish

Welcome to my blog post on prepping and cooking fish, where you'll find cooking tips, knife skills, and preparing fish at home. This post will include detailed how-tos, step-by-step instructions, and plenty of pictures and videos to guide you through each process. Whether you're filleting, deboning, or learning how to clean them, this guide has you covered.

As part of the Just Maika Cooking: Cook’s Notebook section, this resource is designed to complement all my fish-related recipe posts, which are frequently updated to bring you the latest tips and techniques. I encourage you to leave your feedback and share your experiences—your input helps me continue to improve and provide the best content possible. Now, let's make prepping fish easy and enjoyable! Didn't find what you were looking for? Simply leave a comment to place an inquiry.

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Remove the Skin (Pictures)
Searing (Video)
Creating Slits (Pictures)
Buying Fish (Pictures)
Salmon Recipes
More Cook's Notebook Articles
Fish Recipes
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pan seared smoked paprika calabrian pepper marinated salmon on a cutting board next to a fish spatula.

Image: Calabrian Pepper Salmon with Creamy Lemon Dill Sauce or the Blackened Trout with Chorizo Beans and Garlic Broccoli recipe.

Remove the Skin (Pictures)

Learn the latest trends and techniques for removing salmon skin effortlessly, complete with step-by-step picture tutorials to guide you.

salmon fillets in a container next to a paper towel, pepper grinder and salt cellar on a plastic cutting board.

Color Coded Flexible Plastic Cutting Board Mats have colors for every type of food, such as raw fish (blue), chicken (yellow), and meat (red).

two salmon fillets side by side on a plastic cutting board.

Thawed fish usually have a lot of excess moisture.

two salmon fillets on a cutting board is which one of them is being pat dried with a paper towel.

Use a paper towel to dry the fillets to prevent slipping when cutting.

Get the ForPro Professional Collection Disposable Nitrile Gloves.

a gloved hand holding down a salmon while the knife blade slices between the skin and flesh

Turn the fish so that it is horizontal to you.

Get the 7-Inch Carbon Stainless Steel Santoku Knife.

Place the blade right between the skin and flesh with your hand gently placed on top to prevent the fish from moving.

gloved hand lifting the salmon flesh away from the skin on a plastic cutting board

Gently go with the flow of the skin to cut the skin off.

two skinned salmon fillets with salt and pepepr seasoning on a plastic cutting board.

Drying the fish also helps the oil and seasoning to adhere to the flesh.

custom herb spice shop all purpose fish seasoning in a glass spice jar held in hand.

Made-To-Order All-Purpose Fish Seasoning Blend. Learn more about CustomHerbSpiceShop.

Try Salmon Sesame Chili Rice Bowl or the Sheet Pan Citrus Chili Lime Salmon with Vegetables Recipes.

The TikTok Way

The TikTok trend for removing salmon skin with hot water has gained popularity for its simplicity and effectiveness.

To do this, follow these steps:

First, boil a pot of water. Then, place the salmon fillet on a cutting board, skin-side down.
Pour the hot water directly over the salmon skin for a few seconds. The heat will cause the skin to loosen and curl, making it easier to peel off.
Using a pair of tongs or your fingers, gently lift and remove the skin from the salmon.

This method is quick, safe, and ensures a clean separation of the skin from the fillet, making it perfect for recipes where you prefer skinless salmon.

Prepping Made Easy

As of March 2023, I’m excited to have started using my color-coded Plastic Cutting Boards, which are highly rated on Amazon. It has a stand handle that grips non-slip padding on both sides! Find updated reviews at my Shop.

This is great! Especially if you are prepping fruit or chopping garlic, you just flip the board over. The stand helps keep them separated when drying. They are also the perfect size. I easily store them on my busy countertop.

Check out Pepper Fish Yam Stew, hearty and spicy!

Searing (Video)

Try Salmon Sesame Chili Rice Bowl.

Creating Slits (Pictures)

Branzino Fillets are usually small. Serve two fillets per person.

Get the Color-Coded Cutting Board Mats.

gloved hand pinching the branzino fish while a the other hand makes a slit

Pinch the fish to create an arch to slit the fish with a sharp knife.

Get Disposable Nitrile Gloves.

Beware: Watch the tip of your fingers, keeping them safe from the sharp blade.

two branzino fillets with three slits each on a plastic cutting board for fish resting next to knife and kitchen towel

Depending on the size of the fish, two to three slits are enough.

Get the 7-Inch Carbon Stainless Steel Santoku Knife.

Try Air Fryer Branzino with Lemon Potatoes and Vegetables.

Why Create Slits on the Skin of the Fish?

Making slits on a fish before cooking offers several benefits that enhance both the flavor and texture of the final dish:

Improved Flavor Absorption - The slits allow marinades, spices, and seasonings to penetrate deeper into the fish, ensuring a more flavorful result.
Even Cooking - The slits help the fish cook more evenly by allowing heat to reach the thicker parts of the fillet or whole fish, reducing the risk of undercooked or overcooked areas.
Preventing Curling - Slitting the skin of the fish helps prevent it from curling up during cooking, maintaining a more attractive and even appearance.
Crispier Skin - The increased surface area created by the slits promotes a crispier skin when frying or grilling, adding a delightful texture to the dish.

These simple cuts can make a big difference in the outcome of your fish dish, ensuring it is both delicious and beautifully presented.

Buying Fish (Pictures)

A guide on buying different types of fish, including essential shopping tips to ensure you select the freshest and highest quality catch every time.

Types of Salmon and Shopping Tips

Figure drawing of an Atlantic Salmon in color and black and white.

Atlantic Salmon Filets

Atlantic Salmon - Atlantic salmon is commonly farmed and widely available year-round. It has a mild flavor and a medium-firm texture. Shopping Tips: Look for fillets that are bright pink with a fresh, mild scent. Avoid any with a strong fishy odor or dull, discolored spots. Check for sustainability certifications like MSC (Marine Stewardship Council) to ensure responsible farming practices.

Figure drawing of an Sockeye Salmon in color and black and white.

Sockeye (Red) Salmon Filets

Sockeye Salmon - (Red salmon) is known for its vibrant red flesh and rich, robust flavor. It is typically wild-caught and available fresh during its summer season or frozen year-round. Shopping Tips: Choose fillets with a deep red color and firm texture. Fresh sockeye should have a clean, ocean-like smell. Check for clear packaging with minimal ice crystals to ensure freshness when buying frozen.

Figure drawing of an king Salmon in color and black and white.

a king salmon filet on a round wooden cutting board next to a carving knife.

King (Chinook) Salmon Filets

King Salmon - (Chinook) is prized for its high-fat content, buttery texture, and rich flavor. It is the largest of the salmon species and is often wild-caught. Shopping Tips: Look for fillets that are rich in color and appear moist but not slimy. Fresh king salmon should have a pleasant, briny scent. Because it's often more expensive, make sure to buy from reputable sources, especially if you are looking for wild-caught options.