preparing

Preparing Round Fish

Cleaning

To scale the fish, hold it buy the tail and use the back of a knife to scrape towards the head. Remove the gills, by placing the fish on its back, open the gill flap, gently pull the gills between the flap, cut and discard. Repeat on other side of fish. Trim off the fins, using a pair of scissors. Make a slit in the stomach and remove all of the entrails. Rinse the whole fish thoroughly under cold running water.

Filleting

Make a cut behind the head, cutting into the flesh with clean sweeping strokes, as close to the backbone as possible, moving towards the tail. Repeat with other fillet.

Boning - Herrings, etc.

skinningfillets

fillet being skinned.

Make a slit in the stomach and remove all of the entrails. Place skin side up, pressing down to open out the fish. Cut the backbone just above the tail, using the point of a knife, gently loosening the bone. You should then be able to pull out the backbone, then lift out the side bones.

Preparing Flat Fish

Cleaning

To scale the fish, hold it buy the tail and use the back of a knife to scrape towards the head. Trim off the fins on both side of the fish, using a pair of scissors. Cut off the side fins, following the contour of the fish. Cut the head off and scoop out the gills.

Filleting

Make a cut along the backbone from behind the head to the tail. Keeping the knife flat against the bones, work the flesh away from the bones to remove the fillet. Repeat with the other fillet, then turn the fish over and remove the other two fillets.

 
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