Place the fillets on a board with the tail towards you, flesh side up. Using a sharp, flat bladed – not serrated knife make a small nick backwards through the flesh but not through the skin. This gives you something to grip.
skinning a fillet
Change the direction of the knife and keep both knife and skin flat on the board. Work towards the top of the fillet using a saw-like motion. The skin should come away in one piece.
To remove the bones from round white fish fillets simply cut the ‘V’ shaped piece containing the bones from the top of the fillet.