Sharpen up: Sharpen your kitchen knife to fish-filleting perfection quickly and easily with the bottom of a mug.
Pairing with the right flavours: Delicate fish types such as Hoki melt in your mouth when paired with complimentary flavours like garlic, citrus and herbs.
Start with the right equipment: For the perfect pan-fried fish fillets, invest in a good quality heavy bottomed non-stick fry-pan.
Careful cutting: Stop your chopping board from sliding around by placing a wet paper towel underneath it.
Scrumptious crispy skin: Rest your fish on paper towels skin-side down for a few mins, then sauté skin-side down over medium heat in oil and butter. Turn for another few minutes of cooking and you’re done.
It's in the bag: Create a baking paper bag around the fish and bake until the paper is slightly puffed and the fish feels tender.
Lemon fresh feeling: Give your chopping board a salt and lemon scrub then rinse with water for a lemon-fresh clean.
A tip for tacos: Forks aren’t needed when digging into a tasty taco, but they’ll keep them in place on your plate.
Exsqueeze me: Use a pair of tongs to get every last drop of juice out of a lemon and on to your fish.
