The skin of halibut must be torn.

The surface of halibut is rough and gray, which not only affects the quality of the dish, but also may cause food poisoning. Cut a slit in the tail, press down on the fish with one hand, and tear its black skin with the other, up to the top of the head. Turn the fish over and use the same method to tear off the white skin on the side of the fish's body facing down. Along the main bone in the center of the halibut, divide the halibut's body into four equal parts on both sides.

How to skin a halibut:

1. Cut a slit in the tail, press down on the fish's body with one hand, and tear off the black skin with the other, using a little force.

2. Go up to the top of the head (the eyeballs will remain on the fish).

3. Turn the fish over and use the same method to tear off the white skin on the side of the fish's body facing down.

4. There is a major bone right in the center of the halibut's body, just divide both sides of the halibut's body into four equal parts along the bone.