Preparing Fish

Round Fish

Scaling and fining a round fish

  1. Hold the fish firmly by its tail; scrape towards the head of the fish with a scalar or the blunt side of a knife.
  2. Rinse the fish thoroughly under cold running water to remove any remaining scales and residue which may be clinging to the skin.
  3. Trim the dorsal fin with a pair of scissors. To remove the whole fin, snip through most of the fin in the direction of the head and the pull

Cleaning a round fish

  1. Holding the body of the fish firmly cut the head off just behind the gills. The head may be saved for use in fish stock.
  2. Cut down the underside of the fish to the tail and remove the innards, which should come out with ease.
  3. Clean and remove any remaining residue by rinsing the fish thoroughly in cold running water.

Filleting a round fish

  1. Holding the fish firmly, cut along the backbone from just behind the head to the tail.
  2. Cut across the fish and slide the knife between the ribs and flesh.
  3. Carefully lift the fillet away, taking care not to break up the flesh.

Flat Fish

Skinning a Flat fish

  1. Dip your fingers in salt to get a good grip and then hold the fish by its tail and make a cut across the skin just above the tail
  2. Begin peeling the skin away from the cut. Pull the skin over the head, turn the fish over and pull the skin off the underside.

Filleting a flat fish

  1. After skinning the fish cut down, but not through the backbone from behind the head to the tail.
  2. Insert the knife under the flesh at the top of the fish and cut down between the flesh and the bones until the fillet lifts off. Repeat on the other side.

Skinning fillet

Get a firm grip on the tail end of the fillet, make a cut across the flesh and ease the fillet away from the skin in a sliding motion.