flesh from the fish. Once the fillet has been removed, make the final cut through the
skin along the belly of the fish and remove the fillet. Flip the fish over and repeat the
process on the other side. To skin the fish fillet hold the knife at a 45 degree angle,
start at the tail and work your way along the fillet removing the flesh from the skin.
Cut steaks from a round fish.
Use the point of the knife to cut off the fins from a cleaned, scaled fish. Then use a
heavy knife to cut off the head. To do this, make a diagonal cut behind the gills and
through the backbone. Start to slit steaks about 11cm from the head end of the fish.
Slice the fish into steaks about 2-4 cm thick. Keep about three vertebrae in each
steak. If they are too thin they will dry out. Steaks are in general grilled or pan fried.
Shuck an oyster
It is vital to shuck oysters before consuming them. Firstly, scrub oysters with a stiff
brush and get rid of any that are not tightly closed or that do not close quickly when
scrubbed. Secondly, place oysters, cupped side down, on a firm surface, and hold
them near the hinge. Insert an oyster knife in the side opposite to the hinge, and
twist knife blade to force them open. Remove the upper shell, inspect the flesh for
shell fragments and loosen the meat from the shell. Do no wash oysters as it will
result in the loss of their natural juices.
Clean a prawn
To clean a prawn, Firstly, use a sharp knife to make a shallow cut along the back of
the prawn, from head to tail. Secondly, peel of the shell and legs. Leave the shell on
the tail for presentation if needed. Finally, remove the vein then wash the prawn
under cold running water or in an ice bath.
Prepare a crayfish.
To halve a crayfish turn it onto its back, flatten out the tail then push a chef’s knife
into the abdomen to cut through the shell toward the tail. Then turn it around and cut
towards the head. Press the crayfish apart. Remove the sand sac from head and the
intestines from the body.
To open scallops, wash thoroughly and throw away any scallops that have broken
shells or shells that are open. Wear a heavy glove for safety, and hold the shellfish in
the palm cupped side down. Use a strong, sharp oyster shucking knife. Force the
blade of the knife between the shells. Run the knife around the edge of the shell to