Cook Shop
Fish preparation tools for the jobs between the fishmonger and the pan: fish bone tweezers for pin bones, a fish scaler for whole fish, seafood shears for crab and lobster shells, and slotted fish slices for turning fillets.
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A sharp knife does most of the work on a fish, but a few small tools make the rest quicker and tidier.
The KitchenCraft fish bone tweezers (sometimes sold as pin bone tweezers) have a flat-sided pincer that grips damp, slippery bones better than household tweezers. Run a finger along a salmon or trout fillet to find the pin bones, then pull each one out towards the head.
The KitchenCraft aluminium fish scaler has a raised surface that catches and lifts scales from a whole fish. Work from tail to head with steady strokes, ideally in a sink or a bag to catch the scales.
MasterClass seafood shears cut backwards through lobster, crab and prawn shells, so the meat lifts out whole; they're the seafood scissors to reach for. For oysters, use the MasterClass oyster knife; more shellfish tools are in oyster knives and shellfish tools.
Slotted fish slices such as the KitchenCraft soft grip fish slice and oval handled fish slice lift fillets without breaking them. The deluxe shellfish tool kit with seafood shears adds crackers, forks and a hammer. Read our guide to buying fresh fish.
