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A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

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Again, depending on the recipe, the fillets may need skinning. Lay each fillet on the board, head end away and skin side down, then make an incision at the tail end through the flesh but not the skin. Work the blade from side to side between the flesh and the skin, pushing with the knife and at the same time pulling the skin with the other hand. Once filleted, the skirt that runs around the edge of all flat fish should be removed.

Once scaled, filleted and skinned, the fish is then ready for cooking. All that needs to be done now is to portion it if it is too large. When cutting a fillet into two or more pieces, I always cut across the fillet holding the knife at a slight angle; this tends to give it a more attractive shape. Sometimes I also cut at an angle diagonally across the fillet; this is normally when the fillet is narrow and a longer strip is required.