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Filleting a Cooked Roundfish for Service
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The technique illustrated here is used when serving Pesce Intero Arrosto and Pesce in Crosta di Sale.
Cut behind the gills with a serving spoon. With a fork, lift the head from underneath and jimmy the head gently to detach. Place on a plate.
With the spoon, make a cut above the tail to loosen the fillet.
With a fork, gently scrape the fins off the fish.
Peel the skin off the top fillet with the fork and the spoon.
Use the spoon to cut down the dark line that runs the length of the top fillet and splits the fillet in two halves. Use the fork and spoon to push the fillets off the bone, on either side of that center line.
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