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Boning Flatfish

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Flatfish are boned whole to be stuffed or breaded and deep-fried. The head, fins and stomach contents should be removed before boning. If possible, strip dark and white skin from the fish; if not, remove after cooking. Here, sole is shown.
  1. Using a flexible knife, cut along the backbone and cut the flesh away from the bones, holding the knife almost parallel to the bones. Cut to the edge of the transverse bones but do not remove the fillet completely. Turn the fish and repeat for the opposite fillet.

  2. With a pair of scissors, snip the spine at the head and at the tail end of the fish, taking care not to damage the flesh with the point of the scissors.

  3. Fold back the flesh to the edge of the transverse bones and, with scissors, cut them away from the fin bones. Repeat on the opposite side of the fish.

  4. Lift the backbone at the tail end and pull, stripping it from the flesh underneath.

  5. For cooking, lay the fish flat and curl the top fillets back to expose the flesh underneath.

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