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One of the most useful skills you can have in the kitchen is the ability to skin a fish fillet cleanly. Once you've got the technique down, it takes just seconds — and it opens up a whole world of recipes that call for skinless fish. At the shop, Anthony does this dozens of times a day, so we've refined the method down to the essentials. All you need is a sharp knife, a steady hand, and a little trick with water that makes everything glide. This works on everything we sell — from Atlantic salmon and ocean trout to blue eye, kingfish, swordfish, and John Dory. Here's how we do it. How to Skin a Fish Fillet Step 1...

Prawns are one of the most loved things we sell at The Fishmonger's Son, and knowing how to peel them properly means you'll get the most out of every single one. Whether you're prepping them for a prawn cocktail, a pasta, a curry, or just a platter of beauties with good dipping sauce — this technique gives you a clean prawn cutlet with the vein removed, ready for whatever you have in mind. It takes a little practice to get it smooth and fast, but once you've got the motion, peeling a kilo of prawns is a satisfying and almost meditative task. We stock a range of prawns depending on the season — Raw King Prawns, Skull Island Tiger Prawns,...