I'm serving some beet-cured salmon as a starter for xmas dinner. All the recipes I see call for skin-on fillet, and some say to skin the filet after you cure it..I don't want to serve it with the skin but I also don't have a fish knife to skin it afterwards. My question is why do all the recipes call for a skin-on filet? wouldn't it be easier to buy the fish already skinned? or is there some technical reason the skin must stay on for the curing process?
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