👉 Dehulling in culinary terms refers to the act of removing the outer layer or skin from an animal, typically a fish. This process is often used for preparing raw fish and can include methods such as scraping off the outermost layers using a fork or knife, which may be done before cooking, during preparation, or after serving. Dehulling is a common practice in many cuisines, especially those focusing on seafood, as it allows for precise control over the texture and flavor of the dish.
