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.