To remove skin cut off the fins along the back, and then a strip of skin less than 1/2 inch wide down the full length of the back. Dip the fingers in salt, then loosen skin below the head and draw it off from one side by pulling gently with one hand and pushing with the back of a silver knife held in the other hand. To bone a fish begin at the tail on one side. Slip the knife in between the skin and the bone and carefully cleave the flesh from the bone its entire length.- [J. H.