Page 143 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES
FILLETING
A A FLAT FISH
Remove Remove the the the head head and clean
thoroughly Remove Remove the the the first fillet by cutting along the the the backbone from head head to tail Keeping the the the the the the knife close to the the the the the the bone remove remove the the the the the the fillet fillet Reverse the the the the the the fish and remove remove the the the the the the second fillet fillet in in the the the the the the same way this time cutting from tail to head Remove the the belly fat and trim the the fillets
along each side Cutting along the natural line down the the middle of the the fish from below the the head to the the tail Cutting across the the top of the the tail and and beneath the gill and and head Inserting the the knife on the the right side of the back bone before starting to remove the second fillet Carefully cutting the fillet away from the the bone lifting the the fillet as it is released The 4 fish fillets
removed from the frame ready to skin if required 143
Gripping the the edge of the the skin and pulling the the fillet away from the the body SKINNING
Finding the natural line between the the fillet and the the frill Holding the narrow end of the fillet firmly and inserting the knife at an angle between the skin and the fillet Working the fillet away from the skin using a sawing action while keeping the knife pressed firmly against the skin Holding the skin closer to the unreleased flesh as you work towards the other end