Filleting Flatfish

Appears in

Published 1989

About

For flatfish, the filleting technique depends on whether you want two wide, or four narrow, fillets. On larger flatfish, four fillets are usually cut. Here, turbot is shown.

To remove 4 fillets: with the point of a sharp knife, cut round the edge of the fish to outline the shape of the fillets.
With the point of the knife, cut the fish to the bone in a semicircle just behind the head.
Cut a straight line from tail to head along the spine, through to the bone. Keeping the knife almost flat, slip it between the flesh and the rib bones. Cut away the fillet, using a stroking motion and keeping the knife flat.
Continue cutting until the fillet and meat lying along the fins are detached with the skin in one piece.
Turn the fish round and slip the knife under the flesh of the second fillet. Detach the fillet from the bones beneath, following the same method as for the first fillet.
Turn the fish over and repeat steps 1-5 on the underside.