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Serving a whole fish

Serving a whole fish creates a sense of occasion

Cooking a whole fish on the bone, like a sea bass or mackerel, is very easy, but people are often put off because they don’t know how to divide it into portions. It's very simple:

  1. Using a knife or a spoon, separate the head from the body.
  2. Cut along the spine and then carefully lift the fish off the bone, dividing it into portions.
  3. Turn the fish over and lift the flesh off the other side. Look out for when the bone is pink and the flesh releases; that’s when you know your fish is cooked.

Source: knorr.co.uk 

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