Cod

Codfish is caught in the whole North sea, greenness country, Iceland, Canada, Baltic sea and the Barents sea. The cod fish in the middle of the North sea is green with pale brown spots. In the more northern parts (Barents sea) you'll see that the cod is more red ochre and blank around the abdomen. The cod from the Baltic sea is almost entirely black. The taste of the fish is very different per catching area. The best taste is the cod of the North sea and the species around the Lofoten. These are called skrei.

To fillet

1. FIRMLY SHARP KNIFE (not to flexible)
2. Make on both sides of the belly fins and gills an incision.
3. Take of the head.
4. Put your knife above the back fin and fillet the fish till the end of the tail.
5. Cut the fillet till you'll see the middle belly bones.
6. Put your knife to the end of the belly bones (half at the fish) and push your knife trough the fish and cut the fillet of to the tail.
7. Cut of the belly side, now you can see the belly bones.
8. Cut into the small skin with the top of your knife to the end of the belly.
9. Hold on the belly side and presses you knife in the incision and cut this side of.
10. The other side is the same only you starts at the tail.

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.