HOW TO FILET A FlatFISH

“Flatfish” refers to fish such as flounder, sole, dabs, plaice, or halibut that are, as their name implies, flat. Unlike the “regular” round fish which swim upright by moving their tail from side to side, a flatfish swims horizontally by moving their bodies in a wave like motion up and down. There are right and left facing flatfish which refers to the side of the fish that the eyes are on. This method for filleting works on both right and left facing fish.

There are many ways to filet a fish so if you have a preferred way of doing it, feel free to share with us. This method was taught to us by Johnson and Wales professor chef Rizwan Ahmed! Each step corresponds with the photos below.

Step 1: Layout your tools.

Make sure your knife is sharp. This will make the process much easier and also safer.

Step 2: Trim Fins.

Use kitchen scissors to cut the fins off the fish.

Step 2 Continued

Step 3: Make a cut along the lateral line

Start this cut behind the head and follow the lateral line down towards the tail.

Step 4. Angle the knife and slide it along the backbone, peeling the fillet off the bone.

Step 5: Continue to cut the filet away from the bones.

Repeat this knife stroke a few times until the fillet comes loose. You will want to be carful when you get closer to the organs and try to cut over them without puncturing them.

Step 6. Turn the fish around and slide the knife under the flesh on the other side.

Run the knife under the flesh from tail to head until the fillet is free from the backbone.

Step 7. Flip the fish over and follow the lateral line on the bottom of the fish with your knife.

Step 8. Work knife along bones and separate the filet.

This will be similar to how you remove the filet on the top side of the fish.

Step 9. Repeat step 8 on the other side.

Step 10. Clean up the filet.

Slice off the ridged edge. This is a different texture than the rest of the filet.

Step 11. Remove the skin.

To remove the skin, lay the fillet flat on a cutting board and grip the tail with one hand. Lay the knife flat and slide it under the fillet, separating it from the skin.