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Home » All products » Fish » Arctic Charr

Arctic Charr

£13.50

An 800g-1kg fish to feed 2-3 persons

Preparation Guide

SKU: FF_Arctic_Char Category:Fish
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  • Description
  • Additional information

Description

From renowned fish farmer, Hans Hough in Blandford Forum, Dorset; these fish are like a superior, creamy-pale fleshed trout. Great poached whole in a bag with wine, lemon and herbs.

Additional information

Preparation

No Preparations needed, Gutted, Scaled & Trimmed, Scaled, Filleted & pin-boned, Other – Please state in notes

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How we prepare your fish.

Our fishmongers can prepare your fish in various ways, please see below for the services we offer.


Gutted

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.


Scaled

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.


Filleted

Fish fillets are cut along the entire side of the fish, removing the meat from the spine and most of the bones.


Trimmed

The fins are removed.


Pin Boned

The small, thin, flexible bones distributed along the side of the fillet are removed.


Steaked

Steaks are portions of fish that have been cut across the body rather than along the sides. They include a section of backbone.


Skinned

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.


Supreme

Supremes are portions of fish that have been cut across the boneless fillet.