Fish Fillet

Cod is a very popular choice in the fish and chip shop although it has succumbed to overfishing recently. If you are buying fresh uncooked cod, the flavour is best in winter although you can buy it throughout the year. If you can't find fresh fish, frozen will do. Make sure you examine the fish before buying; avoid fish with blotchy yellow or pink skin. Cod is very versatile and can be fried, poached, grilled or baked.

A good alternative to cod is Hake, a member of the cod family. It is easy to prepare as it has few bones and has a more subtle flavour than cod.

Whiting is another member of the cod family. It should be bought and cooked fresh as it loses its flavour very quickly.

How to fillet a fish:

1. Wash the fish and blot it dry. Place on a flat cutting board.
2. Lay the fish on its side and raise the pectoral fin. Lay your knife just behind the head and cut through the body cavity to the backbone.
3. Hold the fish firmly by the head. Turn the knife blade so that it is nearly parallel to the backbone and with a sawing motion, slide the knife over the ribs towards the tail.
4. Peel back the fillet to reveal the backbone and sever the pin bones but not the ribs.
5. Cut the fillet away from the rest of the fish.
6. To skin the fillet, hold one end firmly with your fingertips and work the flat of the blade forward between the flesh and the skin in a sawing motion.
7. Now simply turn the fish over and repeat this procedure on the other side of the fish.