Preparing Turbot

Appears in

Published 2010

Using a serrated knife, cut the tail in half.
Use a cleaver to split the base of the tail.
Have someone hold the two sides of the tail.
Chop at the opening to split the fish in half.
Chop all the way to the head.
Chop at the gill to disengage one side.
Chop the top of the head to separate the other side.
With the head removed, the two sides can be cut into thick steaks.
Square off the uneven end where it had been cut from the head for an even-shaped piece.
Cut away the outer fin using a serrated knife.
The turbot can now be cut into steaks.