As any seasoned chef knows, the art of preparing fish on a chopping board comes with its unique set of challenges, demanding skill and care for the best results.

Considering several factors will help ensure you select the right chopping board for your needs while maintaining a safe and hygienic kitchen environment. Plastic and wooden boards are the most common, while rubber and granite are other potential options.

Wooden chopping boards, despite their popularity and aesthetic appeal, can become bacterial hotspots if not properly maintained due to their porous surface, knife marks that trap contaminants, moisture retention, and inadequate cleaning. This can increase the risk of bacterial contamination.

The team of specialist butchers and chefs at online butchers Campbells Prime Meat say,

“A proper selection of chopping boards is essential for maintaining food safety and preventing cross-contamination. Wooden and plastic boards offer different advantages and both can be effective, but care must be taken to ensure food safety. It’s important to use separate chopping boards for meat and fish and colour-coding can help too. Wooden boards, though naturally antimicrobial, can be challenging to sanitise effectively, leading to potential bacteria growth.”

“It’s also crucial to emphasise that wooden chopping boards require thorough washing to remove debris from their grooves, followed by air drying and the occasional food-grade mineral oil treatment, while plastic chopping boards are generally a lot easier to sanitise,” the team adds. “With wooden chopping boards, you can also salt and leave for 20 minutes to kill bacteria before brushing off, even a light sanding.”

Five expert-recommended chopping board tips for fish preparation by the team at Campbells:

Choose the Right Tools

Whenever possible, utilise a separate plastic chopping board exclusively for fish preparation. This practice not only averts cross-contamination but also preserves the delicate and distinctive flavours of fish. To further enhance this separation, consider using a thinner, more flexible fillet knife specifically designed for fish. Plastic chopping boards are easier to clean and maintain, whereas wooden boards can be porous and may trap fishy odours, even with thorough cleaning.

Handle with Care

Fish fillets possess a fragile nature, demanding delicate handling to avoid tearing or damaging the flesh. Exercise a gentle touch when cutting and manoeuvring fish pieces on the chopping board. Use a sharp fillet knife, designed to glide smoothly through the flesh and efficiently remove bones.

Prompt Cleanup

Immediately following the fish-cutting process, initiate a thorough cleaning of your chopping board to prevent any lingering fishy smell as these are harder to get rid of the longer they’re left. Scrub the board meticulously with hot, soapy water, reaching into any grooves or crevices, and then apply a sanitising agent to maintain good hygiene.

Rinse in Cold Water

After cutting fish rinse the fillets under cold, running water. This step serves to eliminate any remaining scales, bones, or debris. Pay particular attention to the fish’s skin side and inspect for any overlooked elements. A gentle rub with your fingertips can aid in detecting and removing any remaining scales.

Visual Inspection

Following the rinse, visually inspect the fish fillets to ensure they are completely free of scales, bones, and any undesirable remnants. Run your fingers along the flesh’s surface to detect and remove any concealed bones. A pair of fine-tipped tweezers or fishbone pliers can help with this task. Additionally, hold the fillets up to the light to detect any minute bones that may be obscured.