Fish Preparation

Nothing compares to fresh fish, straight from the market. Follow the instructions below for a perfect fish dish, every time.

A sharp, boning knife is essential.
Using a serrated knife or electric knife will just rip through the flesh.

Put the Fresh fish, skinside down.
Skin the fish with a sharp knife, from base of tail. Then lightly loosen appart from the skin.

Seperate the bones from the fish.
Pull upwards with your knife, going slowely and carefully and almsot all bones should come up.

Use tweezers.
If neccessary, use tweezers to remove any small bones which may be left in the fish.

Alternatively, we are able to fillet and debone your fish upon request.