Dressing and Filleting

Figure 20.2 illustrates how to dress a whole fish.

There are two basic shapes of fish: flatfish (like flounder and sole) and round fish (like cod and trout). They are filleted differently. Flatfish have four fillets; round fish have two. Figures 20.3 and 20.4 show the two methods for filleting these fish.

After a large fish, such as salmon, is filleted, it may be necessary for some recipes to cut the fillets into thinner slices, or escalopes. Figure 20.5 shows this procedure.