Fish kitchen

From catch to plate

Dispatch, fillet, smoke and cook your fish properly. Short and clear, with food safety notes.

First dispatch, then cook

Handling your fish properly at the waterWhat you do in the first few minutes after the catch decides both animal welfare and how good the fish will taste later.5 minutes per fish

Filleting fish: step by stepWith a sharp, flexible knife and a little practice, you can take two clean fillets from any round fish.10 minutes per fish

Hot smoking fish in a tabletop smokerFreshly smoked trout right by the water is a highlight, and with a tabletop smoker you can do it without lots of kit.Brine overnight, then about 2 hours

Recipes

Pan-fried zander fillet on the skinCrispy skin, juicy and tender flesh: zander is the classic for the frying pan.20 minutes

Trout à la meunièreFlour, butter, lemon: trout à la meunière does not need much and is the classic for freshly caught trout.30 minutes

Breaded fried carpScored, breaded and fried until golden brown: this is how carp becomes a favourite dish, even for people wary of bones.45 minutes

Pike dumplingsPike has lots of Y-bones, but in a fine dumpling mixture they simply disappear: the classic for every pike you catch.60 minutes

Perch fillets in butterFor many, perch is one of the finest food fish: quickly fried in nutty butter, that is all it needs.15 minutes

Fish cakes from coarse fish or pikeCoarse fish have lots of fine bones, but in a mincer they get so small that you no longer notice them: the best way to use bream and roach.60 minutes (including 30 minutes chilling time)

Whole oven-baked troutStuff it, put it on the tray, done: in the oven the trout almost cooks itself, and your hands are free for the sides.40 minutes

Mackerel on the barbecueMackerel is oily and stays nice and juicy on the barbecue: just the thing for the evening after a day of fishing from a charter boat.35 minutes

Pan-fried green herringGreen herring are fresh herring, neither salted nor marinated. Turned in flour and fried until crispy, they are a coastal classic.30 minutes

Angler's fish soupThe leftovers from filleting make a rich stock, and the fillet pieces only go in at the end to poach: one pot for your whole catch.75 minutes

Know more?

Additions, photos of your catches or a mistake in the text: write to us and we will gladly credit you as a helper.