It takes seconds to do. Even after formal culinary training, I still get a little nervous about cooking fish at home. First, the stakes are high. These days, a high-quality piece of fish is hard to ...

A chef trimming a side of salmon in his kitchen - Westend61/Getty Images Removing the skin from a fish is a tricky task, given how slippery it is. It's easy to lose your grip and cut into the meat (or ...

To put it bluntly: If you cook salmon without the skin on, you’re missing out. Sure, skinless fillets are commonly used in salmon recipes, especially when steaming or poaching the fish. But the skin ...