HOW TO FILLET A FLAT FISH?

(STEP-BY-STEP)

EQUIPMENT:
 Sharp fillet knife
 Cutting board
 Paper towels
 Fish scaler (optional)
 Kitchen shears (optional)

FISH:
 Most flat fish such as Flounder, Sole/Halibut, etc.

INSTRUCTIONS/STEPS:
1. First, Prepare the fish, rinse the fish under cold water and pat it dry with paper towels. If one would
like, use the fish scaler to remove the scales, and use kitchen shears to trim the fins.

2. Make the first cut, place the fish on the cutting board, dark side up, with the tail facing you. Using the
sharp fillet knife, make a shallow cutting along the backbone, starting just behind the head and stopping
at the tail.
3. Separate the first fillet, keeping the knife blade as close to the bone as you can, carefully move it
between the flesh and the backbone. Work your way from the tail to the head, using long, smooth
strokes.

4. Detach the fillet, when you get to the head, carefully move the knife around the gill plate to thoroughly
separate the fillet. Repeat steps 2-4 on the other side of the fish to remove the second fillet.
5. Remove the bones, lay each fillet flat on the cutting board, skin side down. Locate the pin bones, which
run diagonally along the flesh. Use tweezers or your fingers to gently pull them out.

6. Trim and rinse, trim off any remaining dark skin or cartilage from the fillets. Rinse them gently under
cold water and pat them dry with paper towels.

Tips:
  Use a sharp knife for easier and cleaner cuts.
 Don't be afraid to cut close to the bone; you can always trim away any excess.
 If the fish is slippery, dampen your hands or the cutting board to prevent the fillet from moving
around.
 Rinse the fillets thoroughly to remove any blood or bone fragments.

HOW TO FILLET A ROUND FISH? (STEP-BY-STEP)

EQUIPMENT:
 Sharp fillet knife
 Cutting board
 Paper towels
 Fish scaler (optional)
 Kitchen shears (optional)

FISH:
 Most round fish such as Sea Bass, Mackerel, Cod, etc.

INSTRUCTIONS/STEPS:
1. Prepare the Fish:
o Rinse the fish under cold water and pat it dry with paper towels.
o If desired, use a fish scaler to remove any scales.
o Trim the fins with kitchen shears.
o Descale and gut the fish. Make a cut across the fish at an angle, below the gill flap and fin to the
belly.
2. Keeping one hand pressing down firmly on the side of the fish, make a cut from behind the head along
the top of the fish down its back, on top of the dorsal fin, to the tail. Use the whole back of the knife to
do this, not just the point.
3. Using long strokes of the knife, release the top fillet, making sure the knife blade runs horizontally as
closely as possible along the bones. Try to ensure that no fish is left on the bone. Take care coming to
and over the back bone; make sure you are on top of the bone rather than under it. Also take care over
the belly bones that they are not cut through or fish left on the bone.

4. Once you are over the belly bones, the fillet will come away cleanly. Put the fillet to one side while you
work on the second fillet.
5. The second fillet is a little trickier to remove. Start with the exposed bone uppermost, and again make a
cut from just behind the head parallel to the cut made for the first fillet, but this time work your knife
just beneath the dorsal fin, cleanly cutting along the backbone from head to tail.

6. Now turn the fish over and, if you are able to, hang the fish’s head over the side of the board to allow the
main body of the fish to be flat against the board. Proceed as for the first fillet. Once the second fillet has
been removed the frame can be discarded, or if it is a white fish, you can remove the head, rinse the
frame and keep it for stock.
7. Place the fish fillets on a plate while you wash and dry the board. Put the fillets back on the board. Trim
any excess fatty skin from the belly side, but keep the fillets as natural a shape as possible.

8. Run the tip of your finger along the middle of the fillet and you will feel the bones running close through
the thickest part of the fillet. It is imperative that these are removed before further preparation or
cooking.
9. Using a pair of kitchen tweezers, carefully pick out each bone, supporting the fillet as you do, to ensure
only the bone and not fish is removed. Repeat with the remaining fillets. The fillets are now ready either
for skinning or for cooking.

Tips:

 Use a sharp knife for easier and cleaner cuts.

  Don't be afraid to cut close to the bone; you can always trim away any excess.
 If the fish is slippery, dampen your hands or the cutting board to prevent the fillet from moving
around.
 Rinse the fillets thoroughly to remove any blood or bone fragments.

SOURCES:
Teachers, L., & Teachers, L. (2023, October 19). How to fillet a round fish - Leiths School of Food and Wine.

Leiths School of Food and Wine - Discover your culinary potential. https://leiths.com/howto/how-to-

fillet-a-round-fish/

Teachers, L., & Teachers, L. (2023a, October 19). How to fillet a flat fish - Leiths School of Food and Wine.

Leiths School of Food and Wine - Discover your culinary potential. https://leiths.com/howto/how-to-

fillet-a-flat-fish/

My Scheduled Biz - Reach Your People & Close Sales. (2022, September 4). ?Full Video:

https://www.youtube.com/watch?v=kGnShzoHi20&list=PL4i-npEGqYKX8aVn4umUUI. . . #shorts

[Video]. YouTube. https://www.youtube.com/watch?v=_Pdjw8dwllE

507 Insufficient storage. (n.d.). https://elevate.in/?a=a-visual-guide-on-how-to-fillet-a-fish-pp-QJe3EdFD

How to fillet a round fish. (n.d.). YouTube. https://m.youtube.com/watch?v=OKsl4qCHVMc

507 Insufficient storage. (n.d.-b). https://elevate.in/?a=a-visual-guide-on-how-to-fillet-a-fish-pp-QJe3EdFD

How to fillet a round fish. (n.d.-b). YouTube. https://m.youtube.com/watch?v=OKsl4qCHVMc