Preparation techniques

Lay the fillet skin side down on a board, with the tail towards you. Hold the tail end firmly. Keeping the knife at an angle of 45 degrees or less, use a slight sawing action to free the fillet. Fold the flesh forwards as you go and keep the skin taut. (A pinch of salt on the fingers may help you to grip the skin more firmly.)

These are found just behind the gill fins in round fish. Feel with your fingers to establish the position of the pin bones. Make a cut at a slight angle on each side of the line of bones. Remove the small V-shaped piece of flesh together with the bones.

Hold the fish firmly by the tail. Use the back of a round bladed knife to scrape against the scales from tail to head. (This job is less messy if the fish is held under running water.)