Preparations
Flat Fish.
Trim Only
Skinned Both Sides
Dark Skin Removed
Filleted
Lemon Sole | Plaice | Megrim Sole (Cornish Sole) | Turbot | Brill
Are some of the most well known Flat Fish caught off the Cornish Coast. Perfect cooked on the bone and also great for filleting.
Round Fish.
Scaled Fillet & Pin Bone Removed
Portioned
Hake | Pollack | Cod | Haddock | Whiting | John Dory | Red Mullet | Gurnard | Bass | Bream | Grey Mullet
Most round fish is scaled and gutted before filleting is carried out. Large round fish such as Hake produces a large meaty fillet ideal for portioning.
Oily Fish.
Butterfly
Fillet
Headed & Gutted
Mackerel | Sardines
These prep options are ideal for serving on the bbq.
Monk Tails.
Skinned & Left on Bone
Skinned & Filleted
Monk
Monk tails are mostly always skinned, trimmed and the membrane removed before filleting.