Flatfish include plaice, sole, turbot, halibut and brill. The backbone in flatfish usually runs along the midline of their body. Fishmongers will often remove a whole side, so 2 double fillets from each flat fish. Cook as desired.
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 Use the backbone to guide your knife.
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.
Flat fish is significantlyeasier to break down than round fish, which makes it a great starting point as well.
The first time I successfully broke down fish in culinary school was probably one of my most proud days. To take the skin off, begin by holding the fillet by the tail, skin side down.
Fillet flatfish by slicing them along the backbone. It is essential to use a very sharp knife, preferably with a long flexible blade. To skin a fillet, place it so that the narrowest side is towards you, skin side down. Turn the fish over and repeat. 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. 10:29. Trim the edges to neaten the fillets – these can now be skinned and cooked as required
Fillet flatfish by slicing them along the backbone. Hold the fillet with one hand and then and position the knife so it’s nearly flat with the board, but slightly angled so you’re cutting down towards the skin. Use stroking motions along each side of the backbone to remove the third and fourth fillets
Neither scaling nor removing the head is necessary. First rinse the fish under cold water and dry with kitchen paper. Always use a sharp, flexible knife to get as close to the bone as possible. The skin is thin and fragile, but it's likely the only thing holding the delicate fillet together.
3. Fillet flatfish by slicing them along the backbone.
Cut down the central line of the fish until you come in contact with bone, then at a right angle from this line, cut a small incision across the tail. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video
Then, using the flexibility and length of a fish filleting knife and long strokes, carefully release the fillet away from the skeleton. Fillet flatfish by slicing them along the backbone. 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. There's a distinct valley where the two fillets meet, marking a natural division in …
If you want to fillet a whole flat fish, here’s what you need to do: To remove the head, use a knife to score through the skin along the gills. The backbone in flatfish usually runs along the midline of their body.
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. 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 the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). Flat fish commonly found at the fishmonger include plaice, lemon sole, brill and the highly prized turbot.A flat fish has four fillets unlike a round fish, which only has two. Turn the blade toward the tail and cut along the top of the ribs using the fish's backbone to guide you. Note: small flounders like Rex Sole and Gray Sole are almost never skinned.