Bream 

The bream royal is caught in the Mediterranean sea and is grown in Greece, Spain and Italy. There is also a pink bream, this fish flesh is something more soft of structure.

To fillet

1. To scale (with the backside of the knife).
2. Make a incision beside of the gill.
3. Put your knife into the incision straight to the tail and cut down the gill.
4. Cut down the fillet to the middle bone.
5. Cut with the front of the knife a little above the belly bones.
6. Cut down of the belly above the belly bones.
7. Now you fillet the fish out the head to the tail.
8. the other side is the same as the upper side.

1. Clean your beam with the back of your knife.
2. Make a small incision in the fillet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.