At our purpose built Processing Unit, we offer a professional processing, packing and refrigerating service free of charge.
How it works:
Once you’ve caught your fish, take them to the processing unit (only 25m from the lake side), and leave your fish with a post-it note on stating your name, and how you would like it processed e.g. “gutted & head off”. If you would like your fish to be filleted there is a small charge of £1.50 for this service.
We will aim to have your fish processed and neatly packed in a heat sealed polystyrene tray within an hour, and leave it in our fridge for you to collect when you leave. Please note there may be a delay at busy times.
A lot of anglers tell us that their families have only started eating their catch since they started getting them filleted, which we are very pleased to hear.
a) Carefully eat the fish avoiding the line of pin bones
b) Cut a V-wedge out of the fillet along the line of the pin bones and thereby removing them, or
c) Leave your fillets in the fridge for 48 hours to allow the flesh to soften enough to release the pin bones, then remove them with pliers. If you try to do this too soon the bones will break off, so do remember to wait 48hrs.
Clink the link below to see how to pin-bone the fillets: