We take a pot of water, bring it to a boil and then turn off the heat. Then we take salmon skins, or in this case Tasmanian sea trout skins, and soak them for 1 minute in the hot water. We quickly pat them dry and scrape off any residual flesh, fat and funk. The cleaned skins are laid out, flesh side down, on trays to prevent curling, loosely covered, and refrigerated. Meanwhile we wrap cannoli forms with foil and spray them with pan release. Once the skins are cold, we portion them into strips and dust both sides with Activa RM. Then we roll them around the prepared tubes. We lay the rolls seam side down on a tray, cover, and refrigerate overnight to allow the bond to set. The next day we fry them for about 10-15 minutes in 250°F oil until they are crisp and lightly puffed. We use paper towels to slide the hot skins from the tubes.
Now comes the fun part: filling the tubes and applying the process to other skins from chicken to pork.