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Place the fillet skin-side down on a chopping board with the narrowest (tail) end nearest to you. Angling the blade of the knife down towards the skin, start to cut between the flesh and the skin until a little flap is released.

Flip the fish over. Firmly take hold of the skin and, working away from you, continue to cut between the flesh and skin, sawing with the knife from side to side and keeping the blade of the knife close against the skin until all the skin is removed.