HOW TO PREPARE A FISHPosted 1 May 2019 by The Saucy Fish Co.
Cooking fish can often seem complicated, especially if you think about those pesky bones and scales. There’s some prep work to be done before you get to the tasty fillet. Follow our simple steps below to be a pro in no time!
Here’s our easy peasy (with an optional lemon squeezy) guide:
Firstly, remove the scales by running your knife against them. But, don’t worry - a fish monger will do this for you if you’re a little squeamish.
The next step is to fillet the fish, to get two nice fillets off the bone.
For round fish (like salmon or seabass) make a small incision behind the gills and cut along the back. Keep cutting and peeling away your fillets. You can flick the bones up as you do this, so they are easier to pull out with tweezers.
For a flat fish (such as plaice) remove the head and make an incision, keeping your knife flat as you move along the bone, cutting out towards the edge of the fish.
TA-DA! You’re ready to get cooking with these clean fillets.
Hear these top tips from Andrew Leicester, one of the BBC’s Young Fishmongers of the Year...
Top Tip: These methods aren’t ideal if you’re looking for a quick fish supper, after work. For those times you always have Saucy, click here