More Tips From our Kitchen:
Preparing a Whole Dover Sole - How to fillet a Turbot - Filleting a Round Fish - Filleting a Monkfish Tail - Filleting a Whole Flatfish - Removing the Roe from a Sea Urchin - Shucking Soft Clams (Steamers) - Preparing a Live Lobster (Coming Soon)

1. Cut along the thickest part of the wing - where the wing once joined the body - until you run into a flat layer of bonelike cartilage about half way down.

2. Slide a sharp knife along these bines until you cut all the way through to the edge of the wing. Detach the fillet. Repeat on the other side.

3. Remove the skin in the same way as other fish, by pressing the skin against the cutting board with a long flexible knife and pulling the skin with very little movement of the knife.

Thanks to James Peterson for these instructions from his book "Fish & Shellfish"

More Tips From our Kitchen:
Preparing a Whole Dover Sole - How to fillet a Turbot - Filleting a Round Fish - Filleting a Monkfish Tail - Filleting a Whole Flatfish - Removing the Roe from a Sea Urchin - Shucking Soft Clams (Steamers) - Preparing a Live Lobster (Coming Soon)