Some fish are commonly sold skinless, which saves extra work at home, but skinning a fillet isn't difficult. Lay the fillet on a smooth, sturdy work surface and sprinkle the tip of the tail end with some salt (this will make it easier to grip the fish). Make a downward cut about (OMEGA) inch from the thin tail end, just to the skin. Holding the tail end firmly with your other hand, turn the angle of the knife so it is nearly horizontal between the flesh and skin. Make gentle back and forth cuts, moving the knife forward, keeping it at a nearly horizontal angle, pulling on the skin at the same time until the skin and flesh are fully separated.