Video Transcript

DAVID POSTADA: Hi. This is Dave for Expert Village. Today, we're going to make one of my all-time favorite comfort foods, salmon cakes. Okay, now I'm going to show you how to take the skin off of this great Pacific salmon that we're going to use for our salmon cakes. Okay. Now, what would be best is if you have a boning knife. It's a really thin knife and as you see, it's got a little bit of flexibility to it. This will really help you. You can use a chef's knife also. It'll just take a little more time with it 'cause it'll take a little bit. But what you want to do is, I like to grab, you know, this salmon has a skin on it just like this, and that keeps it really fresh and the texture really good. So then, they can do this at the store for you, but I prefer to do it at home. So you just grab on to the end of this skin and then you just pull your knife right through. And this is where the flexibility in the knife comes in to play. Because, see, It actually bends right here so you can run it through. Then you have this beautiful salmon fillet. You got the salmon skin just here. And then we're going to go ahead and do that again with this other piece, a much larger piece, but the same thing. Just go ahead, kind of grab the end there with your fingers and just go ahead. Then you can just pull the skin through, actually. You almost keep the knife where it is and just kind of pull this through.