Label
All
0
Clear all filters

Preparing Whole Round Fish

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Round fish are so named for their body shape - a round belly as opposed to a flat one, with an eye on either side of the head. Popular varieties include trout and salmon. Round fish yield two fillets, one from each side of the backbone. Though most often gutted before being sold, round fish can be cleaned at home if you like. Once gutted, round fish can be boned and stuffed or filleted.

In this section

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title