Step
1
Hold your hand firmly on top of fillet, pressing down as you slice
above the dorsal (top) fin of the fish. Start the incision at the
head of the fish and slice to the tail. The small fish bones will
guide your knife
as you cut.
Step
2
After
the initial slice, go back and cut deeper through the middle of
the fish to detach the fillet. As you cut, lift up the fillet to
get a cleaner slice. You will feel the fish bones guide your knife
through the cut. Notice the orange roe, or fish eggs, that are sliced
off the fillet. Flip the fillet over and press firmly on top of
the fish. Make sure the fish skin is facing down. Gently slice off
the bottom skin of the fillet.
Step
3
Flip
the fish and repeat steps 1 and 2. Each Flounder and Sea Bass has
one fillet per side.
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