Browne Trading Company is very pleased to offer some visual cooking and preperation tips that demonstrate some of the techniques used in handling our fresh fish and shellfish. Special thanks to James Peterson for providing these photos and instructions from his book "Fish & Shellfish".

• How to Fillet a Turbot
• Preparing a Whole Dover Sole
• Filleting a Round Fish
• Filleting a Monkfish Tail
• Filleting Skate Wings
• Filleting a Whole Flatfish
• Removing the Roe from a Sea Urchin
• Shucking Soft Shell Clams (Steamers)
• Preparing a Live Lobster (Coming Soon)