Knife for removing silver skin from a fillet

[Donnachaidh]

Any recommendations regarding the above would be appreciated. Most of my knives are too short and leave roe and muntjac fillets looking a bit ragged. Thanks.

 

[Dorsettaff]

Victorinox Swibo 16cm boning knife

 

[Overlay]

Victorinox Swibo 16cm boning knife

spot on. Lovely blade for the job

 

[Freeforester]

... or for similar money, two victorinox fibrox 5" or 6" extra narrow boning knives....

Describe briefly your technique?

 

[Essex stalker]

I have a boning knife that came from "procook", its plenty long enough to remove the silver skin from the filet and was a reasonable price

 

[Donnachaidh]

My technique is probably not the best; I hold the fillet down on a chopping board and cut the silver skin away from me. Happy to receive any suggestions as to how it could be improved.

 

[Stayangry]

... or for similar money, two victorinox fibrox 5" or 6" extra narrow boning knives....

Describe briefly your technique?

I slip the blade between the meat and the silver skin, the lay the meat flat on a board, with the knife against the board. The, gradually pull the meat over the knife, separating it from the silver skin. Bit hard to describe, sorry.

 

[Essex stalker]

get the knife under the skin, then turn the fillet upside down so the skin is against the chopping board, then work the knife away from you with it slightly angled towards the chopping board, skin will come off perfectly with no meat loss

 

[Stayangry]

... or for similar money, two victorinox fibrox 5" or 6" extra narrow boning knives....

Describe briefly your technique?

I slip the blade between the meat and the silver skin, the lay the meat flat on a board, with the knife against the board. Then gradually pull the meat over the knife, separating it from the silver skin. Bit hard to describe, sorry.

 

[arron]

#8 , as Essex stalker says ,,,,Absolutely this way ,,, just like skinning a flat fish

 

[DK.260]

I have found a Martini fish filleting knife does the job brilliantly.

Basic Filleting Knife 15

Better filleting for a good price!

www.marttiini.fi

 

[75]

Any flexible filleting knife should be fine. Start the silver skin off at one end (enough to get hold of) then:

get the knife under the skin, then turn the fillet upside down so the skin is against the chopping board, then work the knife away from you with it slightly angled towards the chopping board, skin will come off perfectly with no meat loss

Key is hold the skin not the meat.

 

[johndeere]

I’m not too bad with a knife brought a family up using them but this a technique I struggle with.

I have been reprimanded for my efforts before today, practice makes perfect.

 

[TomT3]

Another nod for the filleting knife

 

[levigsp]

I slip the blade between the meat and the silver skin, the lay the meat flat on a board, with the knife against the board. The, gradually pull the meat over the knife, separating it from the silver skin. Bit hard to describe, sorry.

The same as you, the way you skin fish fillets.

 

[willyroe]

Mora knife will do it.

when the fillet is still on the spine but ribs have been cut leaving an inch or 2 (thus a stable platform) Simply make one x 1cm cut either side of the main centre line.

The work the blade in from the top at one end but 1 inch from the end, and push all the way down, angle up 5 degrees parallel with the fillet, and go all the way along keeping the layer of sinew tight. Bingo!

 

[willyroe]

I will do a video or pics when I do one next..... early Buck!

 

[lochty]

As above, just make sure it's properly sharp.

 

[Waz77]

A pair of clean pliars kept for the job are handy for holding on to the silver, I do as above but pull the silver towards you keeping the knife still(ish)

 

[sauer]

Any 5” semi flex boning knife will do job ... or a good fish filleting knife

Paul