Getting skin off Fillet

Wondering if anyone had any tips on how to get skin off of Hali fillet. No problem filleting the fish, just wanted to make fresh ceviche. Usually ill freeze it then take skin off. Thanks

Run your knife between the meat and skin starting at the narrow tail end. How do you usually do it after freezing?

Run your knife between the meat and skin starting at the narrow tail end. How do you usually do it after freezing?

Thanks will do make a small incision and it kinda just peels of like tape, usually get it in one piece.

Make a cut at the tail end of the fletch through the meat to the skin, but do not cut through the skin. Angle the knife about 15° to the cutting surface. Gently pull on the skin behind the knife running the blade between the meat and the skin. Don’t move the knife at all, just pull on the skin. It will come right off.

Make a cut at the tail end of the fletch through the meat to the skin, but do not cut through the skin. Angle the knife about 15° to the cutting surface. Gently pull on the skin behind the knife running the blade between the meat and the skin. Don’t move the knife at all, just pull on the skin. It will come right off.

Like that a lot. Thanks, also purchasing a higher quality knife.

After I lift some of the meat off the tail I’ll pop another slit in the skin long ways about an inch to put my thumb through to hold that back skin and help pull towards me...

Start this video around 5m20sec. The only thing I do differently is poke a 1" whole at the tail end of the fillet to help me "grab the skin" as I slide the knife as seen at 5m30s.

Start this video around 5m20sec. The only thing I do differently is poke a 1" whole at the tail end of the fillet to help me "grab the skin" as I slide the knife as seen at 5m30s.

I think that’s the vid I got the thumb trick from.  Sharp knives are key in all of it as well...

Make a cut at the tail end of the fletch through the meat to the skin, but do not cut through the skin. Angle the knife about 15° to the cutting surface. Gently pull on the skin behind the knife running the blade between the meat and the skin. Don’t move the knife at all, just pull on the skin. It will come right off.

This