Chef Peter Weeden shows how to prepare a whole fresh cuttlefish. Pisces-RFR

Knowing how to fillet a fish can seem daunting enough, but faced with a cuttlefish where do you start? Actually it's not so bad - essentially making a slit to slide out the cuttle (bone), knowing a few key bits to cut through and then essentially pulling the body down and out of the almost soft-plastic like pure white flesh of the mantle which makes up much of the meat. But there are also good bits not to be missed on the body. London chef Peter Weeden takes the process slowly and step by step in this video - late at night after a wonderful meal and the rest of the family in bed. This cuttle came off Graham Doswell's fishing boat Halcyon earlier that day (see the companion video), and was then used as the 'one I prepared earlier' in the London Selfridges cuttlefish salad demo next day (hence this late night session - video of the Selfridges demo also included here). But make sure that you are not doing it on or close to anything that stains - there will be masses of black ink from a fresh cuttlefish! Ink stains aside, the worse that can happen is that you won't do it quite so elegantly as Peter - at least not the first time - but it will taste just as good.

To learn more about the Pisces Responsible Fish Restaurant initiative, see http://www.pisces-rfr.org. To read about and see photographs of the trip on which the cuttlefish was caught, see http://www.pisces-rfr.org/UK/Fisheries_evaluations/Entries/2011/5/16_Sussex_cuttlefish_run_to_London_restaurants.html

Видео Chef Peter Weeden shows how to prepare a whole fresh cuttlefish. Pisces-RFR канала Malcolm MacGarvin