Seafood Preparation Tips

Once you've cut the two long fillets from your whole fish, you'll need to eliminate any bones that you find in the meat...

A fillet is the most common, and popular, cut of fish. However, whole fish holds its shape and flavour better than fillets, and your fish will be much fresher if you buy it whole and fillet it yourself...

A guide explaining many of the different seafood preparation techniques...

Instructions on skinning a fillet and a whole fish...

Before opening, pick them over and rinse any mud clinging to the outside of the shells...

A guide explaining many of the different seafood preparation techniques.

A whole lobster is killed in a few seconds if plunged into boiling water. However, where the recipe calls for a lobster to be cut up before cooking, proceed as follows...

Discard any mussels with open shells, scrub shells under running cold water. Once cooked discard any mussels that have not opened.

Pick over the oysters, discarding any seaweed. Rinse any mud from the shells, but do not scrub them or soak them in water...

To use the hollow undershells of scallops as containers, first scrub them thoroughly, then boil them for five minutes in water...

Shrimp legs should be torn off, along with their shells, rather than eaten...

Once cleaned, the pouch, fins and tentacles can be chopped, sliced or left whole.