On fish, make incisions around the head, but not to the end – so that the head is held on a ribbon of skin, it is better from above, "from the back of the head". Use kitchen scissors or garden pruning shears to carefully cut the spine near the head. Gently, with a stocking, remove the skin. Cut the ridge again near the tail, leaving the tail. A little salt on the head (outside and inside) and the skin.