How do you flay a fish?

Flaying a fish is the process of removing the skin from the body. It is important to note that flaying a fish is not the same as filleting it, which involves removing the bones as well.

Here is a step-by-step guide on how to flay a fish:

1. Prepare your tools. You will need a sharp knife, a cutting board, and a pair of pliers or a fish scaler.

2. Clean the fish. Rinse the fish under cold water to remove any dirt or debris.

3. Remove the scales. Use the fish scaler to remove the scales from the fish, starting from the tail and working towards the head. Be careful not to damage the skin.

4. Make an incision. Use the knife to make a shallow incision along the belly of the fish, from the head to the tail. Be careful not to cut too deeply, as you only want to cut through the skin.

5. Peel the skin. Gently peel the skin away from the body of the fish, using your fingers or the pliers. Be careful not to tear the skin.

6. Rinse the fish. Rinse the fish under cold water to remove any residual skin or scales.

7. Pat the fish dry. Pat the fish dry with a paper towel.

The flayed fish is now ready to be cooked or further processed.