Do you know how to prepare a fresh catch for the table?
‘First of all you need a good knife. It should be big enough, very sharp and not too stiff. A filleting knife is a bit like a bow, flexible. If you decide to serve your fish with the skin on, then you need to scale your fish first. Just hold the fish on the tail and use the back of the knife. First, cut the head off the fish straight behind the gills, then hold the fish at the tail. Make sure the knife points away from you, begin to cut just behind the tail and lead the knife on the backbone towards the head. If you want to remove the skin place the fillet skin side down. Hold it on the tail end. Start to cut between skin and flesh, almost scrap the knife on the skin. Now remove all bones if there are any. Make sure you keep all the bones and skin with you for stock, soup or sauces.’ Chef Uwe Micheel, Radisson Blu Hotel, Dubai Deira Creek (04 222 7171).