Ocean perchVideo: 03:14

Step by step instructions

1. Start by cutting off the fins on the back and belly as these are very sharp and also contain a poisonous sting which can cause inflammation. If the fish hasn't been gutted, make a long incision into the belly and remove the guts by hand through the stomach cavity. Rinse out the fish.
2. Using a flexible filleting knife, make a cut behind the head at the gills.
3. Then, cut along the back up to the backbone working from the head towards the tail and cut the fillet out from the back. Then, starting again at the gills, cut out the fillet along the backbone.
4. Cut in behind the stomach bones and cut away the bones with the fat. The fillet can either be skinned before cooking, or cooked as it is.