Preparing Flatfish

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

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  1. Using a heavy knife, cut off the head at an angle.

  2. Trim off the fins and tail with a pair of kitchen scissors.

  3. With the point of a knife, scrape away the blood clot from just behind the head.

  4. Pull out any roe. Wash the sole well, especially the cavity, and pat dry.