Haddock

The haddock is caught in the northern part of the Doggersbank/northern Atlantic ocean, Baltic Sea, northern parts of the golf of Biskaje and in the Barentssea. The haddock of the Barentszee is mainly caught with the hook and is qualitatively better then the haddock which has been caught with a fishing-net, this applies generally to all fish which has been caught with the hook.

To fillet

1. FIRMLY SHARP KNIFE (not to flexible).
2. Make on both sides of the belly fins and the gills an incision.
3. Take of the head.
4. Put your knife exactly above the middle and filleting the fish to the tail.
5. Cut into the fillet right to the bones in the middle and to when can see the white of the belly bones.
6. Press your knife between the pin bones and the belly bones and cut of the fillet to the tail.
7. 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.