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In this section we will continually be updating and adding to, bringing photos, text and tips to make it as easy as possible for you to deal with the harvested product.
As always be careful if purchasing Fish/ Shellfish from seafood markets. With Fish check for plumpness in the eyes, resilience in the flesh, gills that are red and no unpleasant odour.
With Shellfish discard if open or don't close immediately when tapped on hard a surface. Crabs and Lobster should be purchased live from tanks.
First things first; you will need a large chopping board, a fish filleting knife which should be flexible and approximately 20 cm's long in the blade, 25 cm wide, tapering to a point. A small knife for opening Shellfish around 7 cm's long. A stone or steel for sharpening and keeping them well honed. | 
