Place a fillet skin side down on the board with the narrow end towards you.
The fish can be simply fried in butter on a … 1. Flatfish include plaice, sole, turbot, halibut and brill.

Fillet flatfish by slicing them along the backbone. Use a sawing motion, trying not to cut into the flesh as you go. 5.

Keep working outwards in this manner until the fillet is removed. Cook as desired. Now you place the fish down on the board. Always use a sharp, flexible knife to get as close to the bone as possible. Flat fish commonly found at the fishmonger include plaice, lemon sole, brill and the highly prized turbot.A flat fish has four fillets unlike a round fish, which only has two. Always place the fish's head where you can anchor it with your "off," or non-cutting hand. 6. Hold the fillet with one hand and then and position the knife so it's nearly flat with the board, but slightly angled so you're cutting down towards the skin. 4. Remove the second fillet from other side of the backbone in the same way. The backbone in flatfish usually runs along the midline of their body. If necessary, first wipe over the fillets with kitchen paper to ensure they are dry. This method works with any flat fish, with the exception of really small ones like sand dabs. Here is how I fillet a flounder, or any flat fish. Now keep in mind there are many …

When I say “flat fish,” I mean halibut, fluke, sole, plaice, turbot, etc. I generally use this procedure with flat fish larger than about a pound, up to about 40 pounds. Skinning a flat fish.