In order to debone a fish one should start from removing the scales.

First, wash the fish under cold tap water.

We salt and season our fish at least an hour before we simmer or fry it.

If the gills and jaw of the fish is light pink, or light red (depending on the species) and its flesh is close the body, you may be sure it is fresh.

The over taste of mud may be eliminated by covering fish with onion rings or slices of lemon.