Haddock is landed around the Cornish coast. They are a silvery grey colour with a black lateral line and a grey-black splodge just behind the gills. With this quick and easy to follow video guide you too can prepare a delicious fillet or two in no time under the guidance of our expert mongers!
Fishmonger Matt's top tips for filleting fish:
Make sure you're working on a clean, dry and secure chopping board as well as placing a damp cloth underneath to prevent the board from moving.
Use a sharp knife with flex in the blade approx 6 inches long.
ALWAYS cut away from yourself, keep the sharp pointy thing away from your body!
Maintain clean and confident strokes with the blade, the more cutting you do, the poorer the fillet.
Put adequate pressure on the blade by maintaining a consistent downward pressure to maximise yield against bone, be cautious not to apply too much, however!
If you're a complete novice, firstly welcome! Secondly, practice filleting on cheaper fish such as mackerel to avoid disappointing cuts on expensive fish.
If in doubt, leave it to the professionals and order superb fillets of the freshest fish in Cornwall. We don't mind if you take the credit!
Fish For Thought Recommends:
Haddock has a sweet taste and a soft texture and can be treated like Cod or Pollack. Haddock is also a fish that lends itself well to smoking - our undyed smoked Haddock is terrific. Chef Adam has made some fantastic recipes using Haddock in our development kitchen, see them here:
Is Haddock healthy for me?
Indeed, Haddock is, in fact, a great source of Omega 3 providing 280mg per 100g of fish.
Is Haddock sustainable?
Yes, Haddock is currently recommended by The Cornwall Good Seafood Guide, see here: