2. If leaving the head on, cut out the gills with scissors and remove the eyes and gut the fish.

3. After gutting, wash out the stomach cavity, rubbing salt into stubborn blood spots. Scrape out the blood sac which runs along the backbone. Using blunt side of the knife, scrape away the scales working from the tail to the head.

1. Cut around the back of the head following the natural line on both sides, Then, twisting the head, it will break the backbone and come away.

2. Make a cut along central line the length of the fish.

3. Lay the knife flat against the backbone and cut toward the sides, closely following the rib bones and lifting the fillet as you cut.

Start by making an incision to obtain a flap of skin. When pulling try not to rip the flesh. To keep a good grip, dip moist fingers into salt or for really tough tasks use pliers

Eels 1. Cut off fins, make an incision all around the neck and pull the skin down using pliers. Place a bucket underneath to catch all the messy bits.

Bullhuss, Dogfish, Shark and Tope 1. Cut off top and bottom fins, then the end of the tail. 2. Turn over and cut from behind the head toward the tail, taking out remaining fins and stomach. 3. Score the skin on both sides of the head to make a V-shape and lift flap of skin at the point of the V. 4. Holding the head firmly down and using pliers, pull the skin towards the tail in one continuous movement.

Rays and Skate These fishes leach out ammonia from their skins it is important to keep them away from other fish to stop tainting. To fillet: 1. Cut around the body (shown by a dotted line), keeping only the wings. The discarded middle part is usually known as the ‘banjo,’ being somewhat similar in shape! 2. Remove the skin on both sides of each wing by making a skin flap on a thick edge and by pulling the skin with pliers toward the outer thinner edge. 3. After filleting and skinning, rinse well with fresh water several times, giving time in-between to drain. 4. Usually cooked with the gristle bones left in as the flesh can be easily separated when cooked.

Flat fish This is an additional refinement after preparation should you wish to stuff the fish with herbs or a filling before cooking. Bending the flatfish in half along several places to break the backbone will ease the removal of all bones.

Round fish When boning a round fish you can leave the head on, although it's easier without. Press flat along the back bone breaking it in several places. Then pick out the bones. End result, without the head, is known as 'butterfly style'.

Having prepared your fish, here are a selection of cooking methods you may wish to use. Remember that fish takes less time to cook than meat and if overdone will dry out, so losing its natural flavours: when the flesh is opaque, the fish is cooked. All fish trimmings can be put into the stock pot and simmered slowly with vegetables and herbs to make a court bouillon. BAKING. A method suitable for all fish as it retains the flavour and is especially appropriate when the fish is stuffed. Marinade or brush with oil before cooking and wrap in lightly greased foil to prevent sticking. BARBECUE . Is especially suitable for Mackerel. The preparation is most important - but the cooking is the fun. Remove all fins, gills, eyes and scrape off scales. Cut through to the backbone at several points along the body to enable thorough, even cooking. Marinade in an oil and lemon mixture and drain off the surplus before placing over the heat. Turn frequently to give even cooking and lightly brush with oil. COALS. For outdoor cooking, this surpasses even barbecuing but you need a good fire that has died down until you only have very hot embers left. FRYING (DEEP FAT). This is a favourite way which is simple. Only use boned fillets of medium thickness, other fish will not be cooked all the way through and make sure it is dry before protecting with batter. FRYING (SHALLOW). Thick cutlets or steaks which require cooking and small flat fish are best shallow fried. Before fry fish, the skin should be pierced along the backbone to stop curling. After washing the portion to be cooked, dry lightly with kitchen paper and cover with a mixture of flour and herbs. Dip the fish in a tray of beaten egg and cover with breadcrumbs. GRILLING . Ideal for thin steaks, cutlets and small whole fish. Cut two or three gashes across both sides of the fish to allow heat to penetrate. Marinate in oil and lemon, draining off surplus before cooking. Pre-heat the grill before placing the fish, as this will quickly seal the outer skin so that the fish cooks from the inside. Grill slowly turning carefully, brushing with oil. KEBAB (EN BROCHETTE). Only suitable when barbecue grilling firm- fleshed fish such as Conger, Dogfish, Spurdog, etc. Cut boned steaks into bite-sized pieces and marinate in oil and draining off surplus and rubbing in salt and pepper to taste. Lightly oil the skewers to prevent sticking and turn frequently, basting lightly during cooking. POACHING. Can be in milk or other liquid. This method gives a light, delicate texture to whole fish or cuts of large fish. SASHIMI (RAW). Although most fish can be eaten raw, make sure only really fresh fish are prepared in this way and then use only the choicest sections of boned flesh after cleaning and skinning. The pieces should be placed in a colander and boiling water poured over to kill any bacteria. Dry with kitchen paper and slice thinly. Refrigerate until ready to eat on the same day as prepared. SMOKING. This is easy enough if you have a smoker, just follow the instructions that come with it. This method is best for oily fish such as Mackerel but any fish will be tasty cooked this way. You can buy a range of smoking materials to give different flavours, hickory and oak being the favourites. STEAMING. This is ideal for calorie conscious cooking and for delicately flavoured fish as it will ensure the full taste is retained.

Most fish can be taken home and put in the freezer but they are never better than when cooked fresh as soon as possible after being caught. Exceptions to this are Dog, Ray, Skate, Shark and Smooth Hound which need a few days to drain off ammonia. Here are some tips on preparing your catch and some ways to cook it ANGLER. The tail is the only part worth eating and has a similar taste to lobster. The trade name for the Angler in wet fishmongers is “Monk” and it is delicious baked or grilled. BASS. Has a dense white flesh which, when cooked, becomes very soft and tasty - a prized delicacy reflected in the price you can expect to pay in a fishmonger where it can sometimes cost more than salmon. There are many ways to cook Bass but simple is best: try baking whole in foil with lemon and herbs. BREAM. Is bony along the base of the fins and has large thick scales. However, the flesh is soft and creamy-white and is delicious when baked whole in foil with herb butter. Scoring the flesh to the backbone two or three times will ensure complete cooking leaving the flesh succulent and moist. Raising the foil after cooking will help lift off skin and scales. Known in France as Dourade, this fish is also excellent for grilling and poaching. COD. Is the most versatile of all fish: deep fried, in fish pie or baked - you can cook Cod countless ways and in many dishes. The flesh is white, flaky and of high nutritional value. The roes are a special treat when simmered in salty water for ten minutes, drained and cut into half-inch thick slices, then shallow-fried or grilled and served on hot- buttered toast. They also make terrific taramasalata. When cleaning the Cod, cut out the two cheek balls on either side of the head as these are a real delicacy but are sometimes forgotten. CONGER. Does not look very appetising, but with the right recipe it can be prepared for the table in many ways. The easiest is to cut the eel into steaks after gutting and removing the skin. It is also simple to fillet as it has only a large backbone. However, only use the steaks of fillets near the head as the tail has hundreds of small bones and is not worth the trouble. Poach slowly in a mixture of water and vinegar and when cooked use for fish cakes or pies. You can also bake the steaks slowly or cut into one-inch squares to cook kebab-style on the barbecue or under the grill. Failing all else, cats loves Conger! DAB. Has an excellent sweet-tasting flavour. Some people prefer it to Plaice, while it is almost as good as Sole. The only problem is that Dabs are usually quite small so you may need two or more fish per person. Cook whole, scoring deep down one side to stop curling and if possible eat the day you catch it. DOGFISH. When caught are usually greeted with dismay. The general prejudice against this fish is unjustified because when carefully prepared it offers highly nutritious, easily digested, dense white flesh that is rich in gelatine and can be cooked in a variety of ways. In shops you will find Dogfish being sold as Huss, Flake Rigg or Rock Salmon at a price that will surprise you. After removing the skin and cartilage backbone cut into two-inch slices and shallow fry or barbecue in one inch chunks kebab- style after marinating in oil or lemon. Alternatively, fillet strips breadcrumbed and deep fried have a taste all of their own. DORY. Despite its appearance, this fish is very good to eat and can be used to make an excellent fish stock, tasting even better if left for a couple of days after catching. Fillets are firm and best baked. Small JDs can be baked whole but should be basted during cooking. When presented at table, the JD looks a very exotic fish. FLOUNDER. Is only good to eat when very fresh as it quickly becomes tasteless with keeping. It also has a tendency to taste somewhat “muddy”. As with Dab, if cooking whole, score the skin down one side to prevent curling. Baked whole or shallow fried after filleting also makes a satisfying dish. GARFISH . Has a relatively dry but sweet tasting flesh. Always remove the skin before cooking or the fish will have an oily taste. The green bones may put you off but they are normal and can add a decorative touch to the presentation. Thin slices shallow fried or poached fillets in court bouillon served in herb butter taste even better than they sound. GURNARD. Looks unappetising and though there is not very much of it, has a rich flavour. So it is best used for stocks and soups. Gurnard is often an ingredient in the classic French bouillabaisse but unless you’re desperate don’t bother with this fish. Put it back to live another day. HADDOCK. Is rated as good, if not better, than Cod - especially if you prefer a stronger flavour. Cook in the same manner or if you are feeling adventurous, try a smoker. HAKE. Similar to Cod with lots of variety for cooking. Its very firm white flesh is easily prepared as for Cod recipes and try Hake roes: they are particularly tasty, either freshly fried or smoked. HALIBUT. If you are ever lucky enough to catch one, this fish is at its best for taste in the autumn and winter. Young “chicken” Halibut can be cooked whole but the larger, mature specimens should be cut into fillets and baked in a sauce to retain their natural moisture, the flesh being firm but on the dry side. LING. Is a member of the Cod family with firm white flesh, having a good texture and flavour. Try any Cod recipe. MACKEREL. Should only be eaten when fresh or just defrosted. The eyes must be bright and shiny with the flesh firm to touch. This fish has good flavour and is rich in vitamin D, minerals and other nutrients. As it is an oily fish it is best when grilled, baked, barbecued, smoked or soused. Mackerel filleted and rolled in oats or breadcrumbs then shallow fried is a classic dish. A slice of lemon will offset the rich-tasting flesh. Before smoking Mackerel either fillet or, if whole, after gutting remove the head and rub salt into the cavity. Remember that Mackerel goes off very quickly and can easily cause food poisoning. MULLET. Is usually returned to the sea as it can taste muddy. However, should you wish to try it, remember that the flavour is very delicate so use only light sauces. Preparation includes the removal of all scales following which it can be cooked whole in a variety of ways. To add an extra touch, try stuffing with herbs before baking or grilling. PLAICE. Does not freeze well so try to eat when fresh. Cook on the bone by grilling with a little butter and serve either plain or with different sauces. Be careful not to over cook as this fish will become dry, tough and lose its flavour. POLLACK. Is one of the Cod family. Its flesh is not so white though it has a finer texture. Use any Cod recipe or make fish cakes. POUT. Are almost guaranteed to be part of your catch in certain parts of the country especially the south. The flesh is soft, bony and quickly deteriorates. On the whole it is not worth bothering with as there is little flesh - though you can make fish cakes In the West Country they fillet Pout and casserole in rough cider and vegetables but it's been known that even a cat won’t eat this fish. SAITHE . Can be treated in the same way as Cod, Ling and Pollack. SKATE. Should be treated in the same manner as Thomback Ray. SMOOTH HOUND. Also known as “Smelly bellies” in the fish trade where they are sold as Huss. Preparation and cooking is the same as for Dogfish but make sure that after gutting you wash well with salt water and keep separate from other fish as it leeches ammonia. The flesh is on a cartilage frame so there are no bones to worry about. THORNBACK RAY. Is usually (mistakenly) called Skate by anglers and often sold as such by fishmongers. After cutting off the wings, make sure any red fleshy pieces are cleaned away as they will spoil the white meaty wings. A smell of ammonia means that the fish is still fresh and needs washing and draining for a day or two, keeping it away from other fish. It is best to remove the coarse skin before frying by immersing the wings in a saucepan of boiling water for three or four minutes. The skin will then readily come away when scraped with the back of a knife. There are no bones only the cartilage from which the sweet-tasting flesh easily shreds away after cooking. If frying, make sure the fish is dry before immersing in hot fat. A classic dish is shallow fried Thomback fried in black butter sauce. TURBOT . Are a prize among flat fish, having very tasty, firm meaty flesh but there is a lot of wastage when gutting, trimming and filleting. Cook as simply as possible using the grill, poacher or shallow frying pan. The head and bones are rich in gelatine and can be used for stock. WHITING. Is a member of the Cod family with a flesh very delicate in flavour which should be eaten as soon as possible after catching. Stored, Whiting becomes rather bland but it makes great fish cakes!