| The main preparation
involving fish is to remove the scales before cooking unless the fish is to be
filleted or the skin is to be removed before serving. Fish sold in the wet
market are normally scaled as well as gutted (eviscerated). Apart from this,
trimming the tail and fins will give a whole fish a neat appearance.
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To scale a fish, grasp the tail
firmly and scrape off the scales using a special fish scaler or a knife, working
from the tail towards the head. Rinse the fish well and repeat on the other side |
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To trim a flat fish to be cooked
whole, use a pair of kitchen scissors to cut off the outer half of the small fin
bones all round the fish. |
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To trim a round fish, cut the flesh
on both sides of the anal and dorsal (back) fins and pull them out; the small
bones attached will come out too. Trim off the other fins too. |
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If the fish is to be cooked whole,
leave the fins on, or just trim them, because they help the shape of the fish. |
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If the tail of the fish is to be
left on, then trim the tail by cutting a neat 'V' in the center with a pair of
scissors. Your fish is now ready for cooking. |
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Tip:
All fish preparation is best done in
or near the sink, with cool running water available. Salt your hands for a
good grip on the fish. |
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