Here is a common heartbreak: you finish the perfect skinning job, and then you find a row of tiny pin bones. Do not panic. Use a pair of clean tweezers or needle-nose pliers. Grab the bone near the flesh, not the end, and pull in the direction the bone is pointing. This prevents tearing a hole in your beautiful fillet. Your reward is a piece of fish that is pristine, restaurant-quality, and ready for a hot pan.
And what to do with that strip of skin you just removed? Never throw it away. Toss the skin into a hot, oiled pan with a pinch of salt. Fry until crispy, and you have the most addictive snack in existence—like bacon from the sea. It crumbles beautifully over salads or soups. That extra step turns waste into a tiny, triumphant victory.
