There is a fat strip on the skin side of each fish that should be removed before cooking, if possible. The fat strip is a brownish layer between the skin and the meat of the fish. (See How To: video) This fat strip is where the Mercury, and other contaminates found in public waters, is stored in fresh fish and can be detrimental to your health. The safest thing to do is remove it.

Once the skin has been removed from the fish, the fat strip can be removed before the meat is cooked. You can take your fillet knife and cut it out carefully. If the skin has been left on, the fat strip can't be removed until after the fish has been cooked. Once cooked, the meat and skin of the fish can be separated and the fat strip can be gently separated off from the meat by using a fork. The fat strip will hold the highest content of mercury or other contaminates that might exist in the lakes.