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:
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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.
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Use a sharp knife with flex in the blade approx 6 inches long.
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ALWAYS cut away from yourself, keep the sharp pointy thing away from your body!
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Maintain clean and confident strokes with the blade, the more cutting you do, the poorer the fillet.
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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!
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If you're a complete novice, firstly welcome! Secondly, practice filleting on cheaper fish such as mackerel to avoid disappointing cuts on expensive fish.
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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!
Get Fresh & Delicious Haddock here
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:
Haddock, Recommended by The Cornwall Good Seafood Guide
Also view our Haddock sustainability guide for more information.