|A few weeks ago, Fritz Otto skinned the fillets we got, |
freezing the skins until we're ready. This is the coho.
Back at it, again, with haddock and cohoe salmon. Will try egg tanning with some. Added research for an article on #fishskinbinding. pic.twitter.com/crrhbVUlYf— Peter D. Verheyen (@PressbengelProj) August 31, 2019
|The skins were rinsed in unscented/un-dyed dish detergent to help remove oils.|
This process was repeated a few times, the skins kept in the refrigerator in-between
to prevent decay.
|Next I showed him how to remove any remaining fleshy bits|
from the skin.
|He used a scalpel and scrapped away...|
|Tiring work he just wanted to hide after.|
He said it was kind-of gross.
I gave him some space...
|Reading up from Nienke Hoogvliet's instructions from her book Fish Leather|