hi and welcome to jamieoliver.com I’m
one of the 15 and today I’m going to
show you how to scale gut and score
around fish like a track
fresh fish are quite slippery so the
best way to pick them up is to take a
kitchen cloth wrap it around the tail of
the fish then you can pick it up quite
easily without it slipping so I’m gonna
take it all to the sink
I’m gonna scale it and I’m gonna cut it
I’m gonna lay the fish flat on the
draining board take knife and run it for
two minutes when you think you’ve got
all the scales of one side turn the fish
over and have an or the other when you
think you got them all off just have one
more look check that you have so once
you have dangle try it under the tap so
now we’re going to gut the fish so pick
it up with a cloth that’s before the
kitchen towels before take a nice pair
of sturdy scissors and this little hole
of the bank view which is his bone push
the citizen cut down the whole length of
the fish between two fins and between
the top two fins right up
under the chin talking fish up
it’s a horrible bit but it doesn’t take
long so just be brave
you might need to make another cut right
here top just to the last bit rinse it
out and this bit here the black bit next
we need to take the Ghilzai so to do out
the best ways to take pair scissors make
a nice cut here cut here and just grab
them and pull them out job done
retirement attack now clean my try on
the layer back on the board the little
white with some kitchen towel oh now
we’re taking a sharp knife and make a
little slash in the side now the reason
we slash them is so the tribe cooks a
little bit faster it just helps to try
and cook a little
and also it opens up the flesh so the
lovely seasoning like lemon herbs salt
pepper gets into the fish and flavors it
from the inside so the sharp knife just
gently make the slash half a centimeter
centimeter deep don’t cut all the way
down to the bone one two and three we
turn the fish over we’re not a little
white with a kitchen towel and Sasha
seems before one
two and three that’s your fish
one of the 15 and today I’m going to
show you how to scale gut and score
around fish like a track
fresh fish are quite slippery so the
best way to pick them up is to take a
kitchen cloth wrap it around the tail of
the fish then you can pick it up quite
easily without it slipping so I’m gonna
take it all to the sink
I’m gonna scale it and I’m gonna cut it
I’m gonna lay the fish flat on the
draining board take knife and run it for
two minutes when you think you’ve got
all the scales of one side turn the fish
over and have an or the other when you
think you got them all off just have one
more look check that you have so once
you have dangle try it under the tap so
now we’re going to gut the fish so pick
it up with a cloth that’s before the
kitchen towels before take a nice pair
of sturdy scissors and this little hole
of the bank view which is his bone push
the citizen cut down the whole length of
the fish between two fins and between
the top two fins right up
under the chin talking fish up
it’s a horrible bit but it doesn’t take
long so just be brave
you might need to make another cut right
here top just to the last bit rinse it
out and this bit here the black bit next
we need to take the Ghilzai so to do out
the best ways to take pair scissors make
a nice cut here cut here and just grab
them and pull them out job done
retirement attack now clean my try on
the layer back on the board the little
white with some kitchen towel oh now
we’re taking a sharp knife and make a
little slash in the side now the reason
we slash them is so the tribe cooks a
little bit faster it just helps to try
and cook a little
and also it opens up the flesh so the
lovely seasoning like lemon herbs salt
pepper gets into the fish and flavors it
from the inside so the sharp knife just
gently make the slash half a centimeter
centimeter deep don’t cut all the way
down to the bone one two and three we
turn the fish over we’re not a little
white with a kitchen towel and Sasha
seems before one
two and three that’s your fish
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