It opens up all sorts of possibilities and, as silly as this sounds, is sort of liberating. Flatfish include plaice, sole, turbot, halibut and brill. 10:29. Make a cut below the head diagonally from the backbone to separate the fillet Slice underneath the gill plate, as you would with a round fish; then gently feel the fish's musculature through the skin. The fillet in the photos below is from a Striped Bass, but there is negligible difference between skinning that fillet and skinning a flat fish fillet. Turn the fish over and repeat this process on the other side, cutting along the backbone and under the head Flatfish include plaice, sole, turbot, halibut and brill. Flat fish such as flounder or sole yield four fillets, rather than two, so the process is slightly different. There's a distinct valley where the two fillets meet, marking a natural division in …
Fishmongers will often remove a whole side, so 2 double fillets from each flat fish. Use a sawing motion, trying not to cut into the flesh as you go. Trim the edges to neaten the fillets – these can now be skinned and cooked as required Turn the fish over and repeat. Try to keep the knife as flat against the bone as possible. To fillet a fish, lay it on its side on a flat surface. What is important is that you develop a method of filleting that you are comfortable with, that you use your knife safely and that you waste as little fish as possible. The backbone in flatfish usually runs along the midline of their body. 2.
With a sharp pair of scissors, cut off the tail and fins.-Make an incision down the centre of the fish from the head to the tail.-Starting at the incision in the centre of the fish, use the tip of the knife to gradually cut the fish from the bone with long sweeping movements, working until the knife reaches the outer edge of the fish.-Repeat the process three more times, removing the fillet opposite the first one, and the two fillets on the other side of the fish.-To remove the skin from a fillet, place it skin-side down onto a work surface and secure the tail-end with your fingertip.-Make a small incision between the flesh and the skin at the tail-end.
Release a little of one of the fillets from the back bone, the full length of the fish. Fish have a natural slime and rinsing it off makes it easier to handle. Neither scaling nor removing the head is necessary. Use the backbone to guide your knife. Skin the fillets by placing skin-side down and turning the fillet so that the narrowest side is towards you. Luckily, by doing the right prep work and filleting the fish using the right method, filleting a sea bass at home can be a quick and easy process. Always use a sharp, flexible knife to get as close to the bone as possible.
It is essential to use a very sharp knife, preferably with a long flexible blade. Repeat this until you get 4 fillets in total (2 on each side of the fish). Flat fish commonly found at the fishmonger include Always use a sharp, flexible knife to get as close to the bone as possible. Cut through using scissors. Make an incision with the point of the knife below the head and cut down towards the backbone, then continue cutting down the length of the fish and through the tail 2 Make a cut below the head diagonally from the backbone to separate the fillet With the knife moving away from you and the blade slightly angled towards the skin, cut the flesh from the skin in a sawing motion. With a sharp pair of scissors, cut off the tail and fins.-Make an incision down the centre of the fish from the head to the tail.-Starting at the incision in the centre of the fish, use the tip of the knife to gradually cut the fish from the bone with long sweeping movements, working until the knife reaches the outer edge of the fish.-Repeat the process three more times, removing the fillet opposite the first one, and the two fillets on the other side of the fish.-To remove the skin from a fillet, place it skin-side down onto a work surface and secure the tail-end with your fingertip.-Make a small incision between the flesh and the skin at the tail-end. Fillet flatfish by slicing them along the backbone. Turn the blade toward the tail and cut along the top of the ribs using the fish's backbone to guide you. Flatfish include plaice, sole, turbot, halibut and brill.
The backbone in flatfish usually runs along the midline of their body.-Slice off the head using a sharp knife. Cooking with Chef Dai 3,487,958 views.