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

1. Slide a sharp knife between the black skin and the flesh, tugging on the skin with one hand and cutting with the other.

2. Slide a long knife between the backbone and the fillet. Detach the fillet and repeat on the other side.

3. Cut the purple translucent membrane away from each fillet in strips.

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 Roundfish - Filleting Skate Wings - Filleting a Whole Flatfish - Removing the Roe from a Sea Urchin - Shucking Soft Clams (Steamers) - Preparing a Live Lobster (Coming Soon)