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Clapham SouthEast DulwichSouth KensingtonIslington
Clapham South Underground Station
Tuesday to Friday 9am to 7pmSaturday 9am to 5.30pmSunday 10am to 4pm
Tel: 020 8675 2468
149 Lordship Lane, SE22 8HX
Tuesday to Friday 9am to 6.30pm
Saturday 9am to 5.30pm
Tel: 020 8299 1559
17 Bute Street, SW7 3EY
Tuesday to Friday 9am to 6.30pmSaturday 9am to 5.30pm
Tel: 020 7591 0050
110 Islington High Street, N1 8EG
Tuesday to Friday 9am to 6.30pmSaturday 9am to 5.30pmSunday 10am to 4pm
Tel: 020 7704 1120
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.
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.
Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.
The fins are removed.
The small, thin, flexible bones distributed along the side of the fillet are removed.
Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.
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.
Supremes are portions of fish that have been cut across the boneless fillet.