How to Fillet and Skin a Flatfish

Filleting a Flatfish

1. Position the Fish

The fish is placed dark side up, with the tail pointing toward the chef and the head away. This provides better visibility of the spine and control during the cut.

2. Central Incision

The chef begins by making a precise incision along the central backbone, from the head to the tail, lightly scoring the skin to expose the bone line that guides the filleting.

3. Removing the Upper Fillet (Right side of spine)

• The knife is inserted just along one side of the spine.

• With smooth, short strokes, the chef glides the blade outward toward the edge, keeping it close to the rib bones.

• The fillet is peeled away as it's freed, revealing the clean skeleton underneath.

4. Removing the Lower Fillet (Left side of spine)

• The same technique is applied to the other side of the backbone.

• The chef maintains the blade flush with the bones, lifting the flesh gently as it's separated.

5. Flipping the Fish

• The fish is flipped, and the same central incision is made along the spine on the white side.

• The remaining two fillets are removed in the same order: first one side, then the other.

Skinning a Flatfish

1. Position the Fillet

• The fillet is laid skin-side down on the board, tail end closest to the chef.

• The chef ensures the fillet lies flat and steady on the board, likely using the palm or fingertips to lightly anchor the thicker end.

2. Start the Cut at the Tail End

• Using a small, shallow incision at the very tail end, the chef slices just between the skin and flesh, creating a small flap of skin to grip.

3. Establish a Grip

• The tail end of the skin is held firmly with fingers or a cloth to prevent slipping.

• The chef maintains tension on the skin to help separate it cleanly from the flesh.

4. Angle the Knife

• The blade is held almost horizontal, just above the cutting board, with a slight downward angle toward the skin.

• In a fluid, sawing motion, the chef works the knife between the skin and the flesh, pulling the skin taut while sliding the blade forward.

5. Smooth Removal

• The knife stays as close to the skin as possible, minimizing flesh waste.

• In one confident motion, the skin is separated cleanly from the entire length of the fillet.

6. Inspect the Fillet

• The resulting fillet is smooth, intact, and free of skin.

• Any excess silver skin or leftover bits may be trimmed for presentation.