 |
 |
 |
 |
 |
|
Pulling of the dead men's fingers
|
Pulling out the crab stomach
|
Scraping out the crab meat
|
Poking out the white meat from the centre of the crab
|
Skinning a filleted flat fish.
|
 |
 |
 |
 |
 |
|
Chef gutting a fish, blood dripping into bowl underneath.
|
Gutting a round fish.
|
Clear glass bowl containing water. Casing cleaned by placing i...
|
Tip of filleting knife slits skin near the tail end of the fis...
|
Tail end of fish is gripped with one hand as the other hand fi...
|
 |
 |
 |
 |
 |
|
A flat fish with skin removed is cut from behind its head alon...
|
Blade of filleting knife is kept flat and slides between flesh...
|
Fillet is cut from the fish and small row of bones attached al...
|
Fillets of fish lay on the surface as another fillet is remove...
|
Dark coloured fish that is cut from the head to the tail end a...
|
 |
 |
 |
 |
 |
|
Filleting knife loosens the flesh from either side of the back...
|
Backbone from tail and head is removed with a pair of scissors...
|
Fish with head removed has fins cut off its body with a pair o...
|
Back of a cook's knife is used to remove scales off fish by ru...
|
The fish is cut into steaks approximately 5cm thick.
|
