FISH - HOW TO FILLET A FISH
fillet is the most common, and popular, cut of fish.
However, whole fish holds its shape and flavour better
than fillets, and your fish will be much fresher if
you buy it whole and fillet it yourself.
fillet a whole round fish:
fish under cold running water.
the fish on the cutting board. Using your free hand,
press down on the fish to pin it to the board.
down the backside of the head with your knife, as
if beginning to cleave the fish into its two halves.
your knife inside this cut, positioning it neatly
between the fish's bones and its flesh, and cut from
head to tail. Keep the bottom of the blade tight against
the bones, so that these are separated from the fillet.
the fillet is all but freed from the fish, hold it
in one hand and snip it loose at the tail, holding
the knife blade tilted downward for this last cut.
away the "comb" of tiny bones that will
edge your fillet.
one fillet has been cut from one side of the fish,
turn it over and proceed as with the dark side up.
by making a shallow cut in the top of the fish's head,
bringing the tip of your knife blade just shy of the
backbone, and continue as you did with the first fillet.
tip comes from the Loch Fyne Restaurants web site and
has been reproduced with their kind permission.
Loch Fyne story started in 1977 when the late Johnny
Noble, owner of the Ardkinglas Estate, created Loch
Fyne Oysters with his friend and colleague Andy Lane,
a fish farmer and biologist. Their ambition was to produce
oysters of exceptional quality to sell to restaurants
around the country. By 1987 they had added a traditional
smokehouse and their own seafood restaurant, oyster
bar and shop in a former cow shed on the banks of the
Loch Fyne at Cairndow. So popular was this restaurant
that they decided to experiment south of the border
and opened two restaurants in England to introduce Loch
Fyne products to a wider audience.
with the success of these two existing restaurants,
well-known entrepreneurs Mark Derry and Ian Glyn were
approached, who between them already had an impressive
track record in the restaurant business through involvement
in the development and running of successful chains
such as TGI Friday, Country Style Inns and Luminar Leisure.
With their combined expertise, and eagerness to develop
a winning seafood restaurant concept, Loch Fyne Restaurants
was then established.
the success of Loch Fyne Oysters original restaurant
at Cairndow, each restaurant has been incredibly well
received by its customers, with enormous local and national
press interest. 23 restaurants are now open nationwide,
with new outlets opening throughout the year.
you have never dined with Loch Fyne before, then you
can look forward to some of the very best fish and shellfish
that you will ever taste their Loch Fyne smoked
salmon and oysters are famous around the globe where
they are the choice of many of the worlds best
chefs. They also have an excellent choice of white fish
all from sustainable resources and have
recently introduced some fabulous meat dishes to the
menu including beef and venison from the glens around
find out more and to locate your nearest restaurant
visit the Loch Fyne web site <click