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HOW WE PREPARE YOUR FISH.
Our fishmongers can prepare your fish in various ways,
please see below for the services we offer.
Scaled
Holding the fish by the tail, a blade is scraped in short, sharp bursts against the grain of the scales and back again, until the scales are removed.
Trimmed
The fins are removed.
Gutted
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An incision is made in the belly of the fish at the tail end and cut through the skin to the head. The guts, roe and gills are removed.
Filleted
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Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.
Pin Boned
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The small, thin, flexible bones distributed along the side of the fillet are removed.
Skinned
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Held at the tail end of the fish, a small angled cut through the flesh is made. The skin is held while a knife is gently moved through the fish.
Steaked
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Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.
Supreme
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Supremes are portions of fish that have been cut across the boneless fillet.
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