PREPARING FISH

We can prepare your fish to your own requirements. Listed below are some basic preparations.

Flat Fish Fillets

We cut 2 fillets from a flat fish (plaice, lemon sole etc:) or "cross cut" fillets as it's known in the trade; that means you will have one fillet from the top side of the fish and another one from the underneath.

Round Fish Fillets

We cut two fillets from a round fish (cod, haddock, bass etc); that's one from either side of the fish.

 

Scaled & Pinboned

This preparation is almost always carried out on fillets (cod, haddock etc:). This involves de-scaling the skin side of the fillet and removing the small line of bones known a "pinbones". These are removed by cutting a "V" section either side of the bones accept for Salmon and wild Sea bass where the bones are big enough to pull out individually with pliers.

 

Skinned

This means as it says; some customers like the skin removed from their white fish fillets (cod haddock etc:).

Scaled & Gutted

Whole fish such as sea bass or gilt head sea bream will need to be gutted and have their scales and gills removed.