Hal Dawson

Worshipful Master Fishmonger


Northern Ireland Seafoods filleting and cooking Demonstration













United Nations Industrial Development Organisation Montenegrin Trout Cluster Project



Beautiful setting for a trout farm, between the Montenegrin mountains. The trout farmer owns the restaurant and specialises in trout, smoked and fresh.

Fresh mountain water running through the ponds and exiting back into the river.

The holding lake for the large breeding stock, again fresh mountain water running through the whole system

Representatives from UNIDO after a stressful day in the sunshine, waiting for lunch, direct from the ponds, grilled and smoked.

  
Massive internal and export market for trout on a stick, fresh and smoked.                        Smoked and charcoal grilled trout on a stick ready to eat.



















Loaves and Fishes filleting demonstration and Young Masterchef competition with head judge being no less than Mr. Campion

Showing the crowd how to preform a kipper fillet on a mackerel and explaining how mackerel and herring are smoked.

Describing and demonstrating a commercial cut on a plaice. Commercially we cut two fillets from a plaice.

Filleting a Coley/Black Pollack. A full demonstration of how to remove all the bones and skin and prepare for cooking.

Filleting a Coley/Black Pollack. A full demonstration of how to remove all the bones and skin and prepare for cooking.

A full demonstration on removing the tail from a monk fish and producing two fillets from the tail.


Preforming a scallop cut on a large monk tail fillet and advising on cooking procedures and the best oils to use.

Removing monk cheeks and advising on cooking procedures.

Last demonstration of the day was to shuck a dozen oysters.