For English Soles

Remove the black skin, starting at the tail with a knife, then pulling it off. If trout be required for boiling, they must be cooked with the scales on. German carp should not be scaled.

For Salmon, Turbot, Bass Or Mullets

Scrape the outside with a strong knife in order to remove the scales. All fish must be emptied either by the gills or by an opening made in the belly; cut away the fins with a pair of strong scissors.

How To Skin Eels

They must be hung up by the head on a hook, remove a little piece of the skin all -around below the fins so as to be able to catch hold of it, then grasp it with a cloth, and pull it down the whole length of the body, turning it inside out. Shave the spinal bone with a sharp knife, and in a contrary direction from the bone, or else the entire bone may be removed by detaching it from the flesh, beginning at the extreme thin end of the tail, and pulling it out entirely, the same for the ventral.