How to remove the filet from the bones 

This is how you cut a clean and beautiful filet of Turbot, but this technique is the same for all four filet fish or flat shaped fish.

Filleting a plaice

The technique you use to cut the fish, is the same for all flat fish, if you know to cut this one, you can cut other flat shaped fish like .

Turbot, Dabs, Halibut, Soleidae or  Sole Flounder , Brill, Tonguefish and even Mergrim and  Scalefish its all in learning the basic techniques and methods   

Basic pan frying fish

Learn how to inspect the freshness indicators and assess the quality of the fish.

In this video you will familiarize yourself with the visual and tactile characteristics of the Tilapia.

One of the most widespread fish species found in Africa and Asia, often plagued by contamination and disease resulting from overfishing.

Therefore, it is crucial to scrutinize the fish's freshness and quality by examining these basic factors:

• Smell
• Feel
• Eyes 
• Color of the gills  

This is how to clean the fresh fish 

To ensure the freshness and safety of fresh fish, it's crucial to clean them thoroughly as soon as possible after catching or purchasing.

The presence of bacteria in the fish's digestive tract means that once it dies, these microorganisms can quickly multiply and cause contamination.

By removing the internal organs, you can help extend the fish's shelf life and minimize the risk of foodborne illness. Here's a guide on how to clean fresh fish properly.

Follow these steps to learn how to cut and use a fish fillet.

This technique is a straightforward and efficient method to fillet a fish, such as tilapia, and it can be applied to most other types of fish as well.

Once you've removed the fillet from the bones, you can easily prepare and use the fish for cooking.

How to trim the fillet 

Prepare the fillet for cooking by trimming it.

This is a common method, applicable to most types of fish you will come across.  

How to panfry Hake, Tilapia or Pollock

A simple way controlling the cooking process of any similar fish.

The key is to use the pan effectively by ensuring it's heated properly and moving it slowly.