PREPARING & FILLETING FLAT FISH

1. Using a pair of scissors, remove all the fins from the body.

2. Lay the fish flat, using a sharp knife cut off the head in a half circle shape just behind the gills.

(This removes most of the innards)

1. using your fingers carefully remove the innards of the fish and its roe, if any left.

(Dip your fingers in salt for grip. Wrap in paper and throw away)

1. Thoroughly wash the fish, inside and out, under cold running water.

The fish can now be filleted

(Always use a long, sharp knife with a flexible blade)

1. Cut down the centre of the fish, along the backbone.

(Remember to keep the blade as close to the bone of your fish)

1. On one side of the backbone insert the knife between the flesh and backbone.

2. Remove fillets from either side of the backbone, working from head to tail.

Repeat on the other side

To skin the fillets

1. Put the fish skin side down.

2. Cut a little of the flesh away from the skin at the tail end.

3. Hold the knife at a slight angle and gently cut between the flesh and the skin using a sawing motion.

(Remember to keep hold of the skin when skinning fish)

To skin a whole flat fish

(Only remove skin from the dark side of the fish)

1. Cut across the tail end of the skin.

2. Slide fingers between skin and flesh and loosen skin along the sides.

3. Roll and wrap the skin around the knife blade, working from tail to head.