You'd be forgiven for thinking that the term fillet is pretty self-encapsulating -– after all it's just one of a few common ways to cut and serve fish. But it turns out there are three primary ...

Filleting a walleye is just the start! Learn how to maximize your catch by saving walleye cheeks and wings, plus get easy cooking tips for these delicious cuts.

To get rid of any stray scales, when you get home, you can rinse off the fish or fillets in cold water, pat them dry with a paper towel and cover and refrigerate. Step 1: Cut off the head behind ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped ...

The fish fillets should be at least 1.5cm (⅔ in ... to peel off the tough outer skin from the lower part of each stalk. Cut the spears into 2.5cm (1 in) pieces. Bring a pot of lightly salted ...

With just a few ingredients you are ready to cook this one. Salt smeared fish fillets seared to perfection and served with an interesting dressing of red wine vinegar mixed with garlic, coriander and ...