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

The European Turbot is one of our favorite fishes. However, as with most flatfish (fluke, soles, halibut among a few), it is difficult to fillet properly if you are new to the process. This step-by-step pictorial will help you cut like a seasoned chef and make the most out of your seafood purchase.

Before you get started, choose a sharp fillet knife with at least a six inch blade. Place your fish on a cutting board and ALWAYS move the knife away from you.

1: Place the fish flat on the board, grip the head firmly, place the knife next to the head and cut down straight through the fish in a semi-circular pattern from the edge to the spine. Remember to move the knife away from you.

2: Insert the knife between the meat and the bone, and slide downwards along the outer edge of the fish.

3: Take knife out, lift up the fillet and reinsert the knife along the spine to seperate the meat of the fillet from the bone from head to tail.

4: Insert the knife between the meat and bone on the opposite side of the fish, and slide the knife along the outer edge of the fish. Remove the fillet.

5: Repeat the same process on the opposite side of the fish.

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

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