Preparing Whole Flat Fish

Flat fish are so named because they are flat-shaped. Popular varieties include plaice, sole, turbot and brill. Flat fish swim on their sides and have both eyes on their top side, or back, which is dark for camouflage. The underneath of flat fish is white. In order to preserve their shape, flat fish are always gutted, from behind the head and gills. Because gutting is done at sea, they are invariably sold ready-gutted.