Round fish include fish such as mackerel, sea bass, sea bream, haddock, mullet, pollack, snapper and John Dory. When filleting round fish, use a very sharp and slightly flexible knife.
-Slice around the head of the fish on one side, cutting through the meat until the knife meets the bones.
-With the tip of the knife flush against the backbone, slice the fish from the head to the tip of the tail in one smooth movement.
-With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly.
-Turn the fish over and repeat the process, but start from the tail end of the fish and work towards the head.
-Trim the fillets by removing the fins at the bottom.
Grilled mackerel with new potatoes and salad
Irish fish chowder with soda bread
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