Description
Added on the 14/05/2011 16:23:08 - Copyright : Atelier des Chefs UK
Start by removing any pin bones from the fish. Start at the tail end of the fish and use a flexible filleting knife to begin separating the skin from the fillet. Keep the blade flat against the board and work your way along the fillet until the skin and the fillet are cleanly separated.
Make sure to use a flexible filleting knife. Make the first incision just behind the fin, cutting down to the spine. Rotate the knife so that the blade is flat against the spine and then carefully work your way to the tail. Turn the fish over and repeat on the other side. Remove the rib cage, taking care to remove all of the small bones. Next, cut a v-shaped channel along the centre of the fillet to remove the pin bones. Trim the tail end of each fillet and the fish is ready to cook.
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