Filleting a Flatfish

Score the tail of the fish. With a filleting knife, make a cut along the central backbone from the head to the tail.

Insert the blade of the knife at a shallow angle at either end of the backbone. Using smooth strokes and keeping the blade side of the knife as close to the rib bones as possible, begin to cut away the fillet. Keeping the knife angled toward the bones, continue working along the entire length of the fish. Repeat to remove the other fillet. Turn the fish over and remove the remaining two fillets.