These easy instructions will help you with filleting flat fish such as turbot, plaice, sole, flounder and halibut; some of the tastiest fish in the sea! You will need one whole flat fish, a knife, tea towel, and any kitchen towel. You will learn everything from how to fillet the fish to how to remove the skin.
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Cook an easy wasabi salmon (pan-fried, broiled or grilled)
How To:
Sear halibut with tomato, fennel, cucumber and mint
How To:
Make Fried Bake and Saltfish
How To:
Make beer-battered fish and chips
How To:
Make a beer and buttermilk fish fry
How To:
Bake Cape Cod lemon butter scrod
How To:
Fillet an eel
How To:
Debone a fish fillet
How To:
Fillet a mackerel with the BBC's Good Food
How To:
Fillet barracuda
How To:
Skin & debone fish fillets
How To:
Make a crispy cast iron seared salmon filet
How To:
Make a tasty, elegant sauteed and seared monkfish
How To:
Make monkfish with garlic and herb butter
How To:
Make sole dore
How To:
Cook salmon with Raekwon from Wu Tang Clan
How To:
Make grilled salmon with garlic, ginger, & basil sauce
How To:
Cook Irish seafood stew
How To:
Make fish fingers
How To:
Cook salmon with simple seasoning
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