How To Prepare Flat Fish
These easy instructions will help you with filleting flat fish such as turbot and halibut; some of the tastiest fish in the sea!
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Step 1:
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You will need
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Step 2:
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Pat the fish dry
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Put the fish on the cutting board and pat it dry with some kitchen towel. Angle the fish with the face pointing away from you.
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Step 3:
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Fillet the fish
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Begin by cutting all the way around the head. Find the centre line down the back bone of the fish. Slice your knife down it. Insert under the skin as close as you can to the bone, keeping the knife parallel. Starting at the head and working your way down, slice away the fillet using long, sweeping motions. Set aside. Turn the fish around so the tail is pointing away from you. As before slice the knife down the centre line, insert the knife under and slice away the fillet. You'll find that this fillet is smaller. Turn the fish over. Clean it with some kitchen towel. Remove the two fillets from the underside by repeating the same method.
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Step 4:
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Remove the skin
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Start by making a small incision near the tail end. Insert the knife at a sharp angle into the incision. While holding on to the skin with your other hand push forward with your knife. For a firmer grip, grab the tail with a tea towel. The skin should easily separate from the fillet. The edges of the fillets can be eaten or cut away. But as it will separate when cooked it is recommended that it be removed now.
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Step 5:
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Use as desired
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Your flat fish has now been prepared into 4 boneless fillets and is ready to be used in any recipe you desire. Why not try pan-frying it - the recipe is on our website!
