Fish

• 1.) Trimming

  • To remove the fins, gills, eyes, head, and scales. Gills, eyes, and fins are usually removed by cutting them out or off using kitchen scissors.
• 2.) Washing

  This should be carried out regularly during preparation as fresh fish can be quite messy and the it should be thorough. It should be done with cold water.
• 3.) Evisceration

  • removing innards
• 4.) Skinning

  • removing the skin of a fish
• 5.) Filleting

  • Filleting is the removal of the flesh from the bones and skin.