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Whole Gurnard Skinning

Whole Gurnard Skinning

Filleting Instructions

By using the heel of the knife, place it under the scaly plate on the back of the fish; work up the fish using a cloth to protect your fingers.

Cut through the
back bone.

Score the fish either side of the anal fin.


Place the fish on it’s back and with a cloth protecting your fingers, snap the head toward the belly.


Hold the exposed flesh with the cloth and pull off the skin.


Remove the blood line.


Lay the cylinder of flesh on
it’s side and by using the frame as a guide remove the fillet.

Repeat the process for the second side.


Remove the rib cage from both fillets.


Locate and remove the pin bones.