How-to skin a pelagic
  |  First Published: January 2016


Make an incision just below the skin behind the head and along its body all the way to the tail. Note that the cut runs above the ‘belly organs’ and avoids thinner flesh around the ribs.


Start a new cut at the top of the fillet, just behind the head, and continue through the skin along the dorsal area.


Continue cutting through the skin all the way to the tail.


Grip the corner of the skin and separate a corner of it from the flesh. Then pull backwards to peel the skin away from the flesh for the entire length of the fillet.


Using a long bladed knife, start filleting from the tail.


Fillet all the way to the fish’s head and remove the fillet.

Fish Burger Recipe

4 burger sized portions of fish

1 tbsp olive oil

Salt and pepper

4 burger buns, sliced through horizontally

Washed and dried lettuce leaves

2 ripe tomatoes, cut into thick slices


Using your fingers, massage the olive oil over the fish pieces and season. Heat a grill pan, bbq plate or frypan to a medium heat. When hot, place the coated fish pieces onto the grill and gently sear both sides; don’t cook the fish all the way through. Remember that the fish will continue to cook even after it is removed from the grill; this process should complete the cooking.

When cooked, remove the fish from the grill and set aside. Place the burger buns, cut side down, on the grill and lightly toast.

To assemble, place a piece of grilled fish onto each toasted burger bun and then load the buns with lettuce leaves and sliced tomato. These fish burgers can be served with a wedge of lemon (for squeezing and drizzling over the cooked fish) and a side of hot and crunchy golden chips.

The above quantities will serve four.

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