New filleting knife.

Just arrived in the post courtesy of Passionate About Fish (and they don't come more passionate about fish than Duncan and Sue!)........

with it's all-important fish filleting property - flexibility......

compared in size to a butcher's cutting knife, bought in 1968 and still in use today (though never ground like butcher's knives are).......

this is what makes a filleting knife different......

a few big fish to try out the knife on courtesy of the Govenek of Ladram......

first, de-scale the haddock (on the right) - fresh scaly fish like haddock and whiting will still have their scales if they are top quality - if the trawler tows the net for too long the fish lose their scales in the cod end which acts like a washing machine!......

the new knife does its job with ease.......

and it is the flexibility that just gives it that ease of handling when running the blade down the backbone of the fish - to see the job done properly by a top fishmonger check out this series of videos from Duncan Lewis at Passionate about Fish that cover all the key fish you might want to prepare at home.......

after filleting make use of the carcass for a fish simple fish stock.......

homemade bouquet garni wrapped in muslin cloth and then........

tied with string for easy retrieval.......

stock and crab paws on the go.......

after reducing several litres of stock down to three Kelly's Cornish ice-cream tubs worth - knew they would come in useful one day!