Filleting & Skinning Flat Fish

  1. Using a sharp, flexible knife, make a slit along the backbone of the fish from head to tail.
  2. Slice down one side of the fish, sliding the knife between the flesh and the bones.
  3. Turn the fish round and slice away the flesh from the opposite side.
  4. Turn the fish over and repeat the previous 2 steps to produce 2 further fillets.
  5. To skin each fillet, hold it firmly by the tail (skin side down), and then work the knife down the length of the fillet, keeping the blade as close to the skin as possible.