Seabass

The Seabass is caught in the coastal waters of the United Kingdom and Ireland up to Norway. But they also live in brackish water to. In the summer the seabassfrequently comes to the coast where it is a  pleased fight-fish for the sport fisherman and for consumption an expensive delicacy. The sea bass is nowadays also grown in Scotland and Greece.

1. First scale the fish (look out for the thorns).
2. FIRMLY SHARP KNIFE (not to flexible).
3. Make on both sides of the belly fins and the gills an incision.
4. Put your knife exactly above the middle and filleting the fish to the tail.
5. Cut into the fillet to the bones in the middle and to 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. Cut into the fillet to the bones in the middle.
2. Put your knife on the big bone and cut to the tail
3. Cut down of the belly above the belly bones.
4. Now you fillet the fish out of the head to 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.