Filleting Citrus

This technique also pertains to most varieties of citrus fruit. Cut a thin slice form the top and bottom of the fruit and place a cut-side down on a chopping board. Use a small very sharp knife to remove the skin and pith by running it from top to bottom in a smooth action following the natural contour of the fruit. The fruit should have a smooth rounded surface similar to its original shape and be free of pith. To cut slices, turn the fruit on its side and slice to the desired thickness.

To achieve fillets, cradle the fruit in one hand with the side facing upwards. Using a paring knife, slice between the pith and flesh to produce pith-less segments. This operation is best done over a bowl to collect the juice. Remove any pips with a flick of the knife or with your fingers.