Dab

The dab is caught in all European seas, especially in the North sea where they live most of all on the sandy bottom. The pale brown skin of the dab feels hard like barn paper. The dab is a very tasty fish.

Ready-made

1. Take a pair of scissors and cut of the fins and remove the head.

To fillet

1. Remove the scales (with the backside of the knife).
2. Make an incision beside of the gills.
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.