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 ...

The Fishmonger demonstrates the proper way to fillet a striper for maximum meat yield and how to use a whole striped bass ...

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 ...

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 ...

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 ...

Cooking “en papillote” in paper is a classic French method that creates moist and tasty fish every time. I like to use this ...

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 ...