Spending time catching and enjoying fresh fish is a simple and magical experience, but to truly be a part of it you need to know how to fillet a fish. More than just a task, it's a skill that will ...

8. Skin the fillets. With both fillets free of the fish, you’ll want to remove the skin. Now is a good time to resharpen your knife, as a sharp blade makes skinning a snap. Place the fillet on the ...

It’s the perfect fix for those "I’m hot, I’m tired, and I need protein in five minutes" moments of dinner despair.

In my tests, this fish fillet knife was especially good at removing ... We're big fans of Japanese knives at Food & Wine, and Shun holds a special place in my heart: My main chef's knife is ...

Place the mayo-slicked skin on the grates ... This bottom-up style of cooking also works for other fish fillets. The steam from wet cedar planks gently cooks the salmon here.Credit ...

Do not coat the bottoms of the fillets. Gently pat the panko down to ensure it adheres to the fish. Place the fillets, panko-side up, on the baking rack. Bake for approximately 20 minutes or until ...