SkreiThis cod fish is only caught in the vernal season when the cod comes from the Barents sea to the Lofoten for spawning. This kind of cod fish is a speciality in a lot of restaurants. To fillet FIRMLY SHARP KNIFE (not to flexible) Make on both sides of the belly fins and gills an incision. Take of the head. Put your knife above the back fin and fillet the fish till the end of the tail. Cut the fillet till you'll see the middle belly bones. Press your knife between the pinbones and the belly bones and cut the fillet of to the tail. The other side is the same only you starts at the tail.
To skin:
- Clean your beam with the back of your knife.
- Make a small incision in the fillet TO the skin.
- 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.
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