So on Friday I was in the photo studio doing some shots for the ‘How To’ section of our new cookery book which is due out in November.
I filleted a number of different fish and showed a number of techniques including dressing a crab and a lobster, butterfly filleting mackerel and boat filleting a sea bass.
It was strange to be doing these out of the normal processing environment but I think the end shots will look great.
The recipe book, Ramus 40, is a celebration of 40 years of Ramus Seafoods and has recipes from lots of local chefs, some celebrity chefs and well known foodies as well as some of my own personal favourites.
We were doing some of the recipe shots earlier in the week and the cover is going to look amazing. The book will be available by the end of November .