41.   When ready to cook the fanesca, place the fish in a saucepan covered with fresh water.

42.   When the oil is hot -- a pinch of flour will sizzle when dropped into it -- place the fish in the skillet.

43.   Working in batches, place the fish in the pan.

44.   Place the fish in a bamboo bucket and mash them up, thus getting rid of the scales and separating out the fish oil.

45.   He will also place the fish in a wave tank and determine how it acts in turbulent waters.

46.   Once poached, the fish is placed into an au gratin dish and a mixture of Allison butter is added.

47.   The fish were placed in a tank containing a waterborne anesthetic, and were then X-rayed.

48.   Transferred one by one, the fish were first placed in a canvas stretcher which was then lifted and submerged in a big water tank in a lorry.