1. Start with a sharp, broad-bladed chef's knife.
2. With your dominant hand, press the blade away from you and into the short end of the fish steak or fillet (where flesh meets the skin) at a 30-degree angle.
3. Hold the skin with your other hand and gently pull the skin from beneath the angled blade while you hold the blade in place.
4. The knife will slide along the flesh as you pull on the skin.