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Cleaning and filleting fish

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By Shaun Hill

Published 2000

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If you are obliged to clean and fillet fish a number of times, your speed will improve with the practice. Begin by cutting off anything that protrudes, fins and suchlike. Scale those fish that have them. Scrape the knife at right angles to the fish, from tail to head. Scales will fly everywhere, so try not to work next to your bread or dessert.
For round fish, slit the belly and take out the innards. This is not a job for the squeamish. Rinse with cold water, then dry thoroughly. If you want to cook the fish on the bone, this is as much as you need do. If you intend filleting, then continue like this:

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