Dressing a Flatfish

Scale the fish with a fish scaler.

Cut off the fins with kitchen shears.

Cut out the gills with shears.

With a chef’s knife, make a cut on the diagonal above the eyes and another under the jawbone, cutting all the way down to the work surface.

Pull the head up gently at an angle; the head and innards will come off in one piece. Thoroughly rinse the belly cavity under cold running water.