Take the task of cooking fish fillets, which come in three central ... Take the thin fish sections, cut deep scores with a knife, then fold the pieces onto each other for better spread out ...

You'd be forgiven for thinking that the term fillet is pretty self-encapsulating -– after all it's just one of a few common ways to cut and serve fish. But it turns out there are three primary ...

The fish fillets should be at least 1.5cm (⅔ in ... Place the asparagus spears flat on a cutting board and use a vegetable peeler to peel off the tough outer skin from the lower part of each ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

The Fishmonger demonstrates the proper way to fillet a striper for maximum meat yield and how to use a whole striped bass ...

To get rid of any stray scales, when you get home, you can rinse off the fish or fillets in cold water, pat them dry with a paper towel and cover and refrigerate. Step 1: Cut off the head behind ...

Cut the fish fillets into roughly 7cm/3in wide strips. Put in a bowl and toss with the salt, cayenne pepper, half a teaspoon of the mustard powder and lots of freshly ground black pepper.

Bring to the boil and cook for 6–8 minutes, or until the potatoes are nearly cooked. Cut the fish fillets into 5cm/2in pieces. Discard any mussels that are open or that don't close when tapped ...

Slices of salmon fillet on a cutting board - Creativ Studio Heinemann/Getty Images I ranked 6 brands of frozen tater tots. Only one had the flavor and texture I was looking for. I'm a dietitian ...