BBC radio 2

Did you hear our how to guides on Simon Mayo's Radio 2 Drivetime show?

You may have read about Howopia in The Telegraph?

How to carve a whole cod

Your rating: None
There are few things more appetising to fish-eaters than a succulent piece of grilled cod. The aim in carving a piece of cooked cod is to serve up neat portions of flesh without breaking it up into flakes or mixing it with the bones or skin. Follow these steps to impress your dinner guests!
What you'll need: 
Fish Servers (stainless steel/silver) or a blunt knife
Suitably-sized plate or board
Lay your cod, side down, on the plate or board.
Run your blade from the fish's head to its tail, down the centre of its uppermost side. Ensure you begin and end at the backbone but take care not to cut through it.
Cutting at right angles to your initial incision, slice the upper half of the fish into suitably-sized portions.
You are now in a position to remove the backbone.
Cut the remaining fish into portions as in step 3.
Serve and enjoy
Don't use implements that are not made of stainless steel or silver: the metal may adversely flavour the fish


Post new comment

This question is for testing whether you are a human visitor and to prevent automated spam submissions.

Featured writers

We have had a chat with a couple of our more experienced writers.

Find out more about their experiences and why they contribute to Howopia.

Spotlight on two writers.

Share this

How To guides

Howopia is a new website dedicated to bringing together a community of experts to create the most useful 'How To' guides, to help you to achieve almost anything.

Related links