Trimming Fish

Appears in

Published 1989

When a fish is to be served whole, the fins are trimmed so they do not interfere with serving. Here, bream is shown.

With a pair of heavy scissors, cut away the fins on either side of the fish. Then cut away the belly fins.
Cut away the fins along the back (dorsal fins).
Trim the tail by cutting a “V” shape into it.

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