Hi. Anyone who can suggest what food-grade surface material is best used for skinning small fish (like sardine's size)? This fish is very slippery when removing its skin, and we want to find a solution to this problem. Currently, we are using just a common HDPE cutting board and a filleting knife to remove the skin of the fish. Your suggestion(s) will be highly appreciated.
Edited by UIrep, 09 March 2019 - 02:56 AM.