cutting two fillets

Flatfish tend to be wider in span than round fish and therefore can be
cut into either two or four fillets. The choice is usually governed by the
size of the fish (here a flounder) as well as by how it is to be served.

1 Gut the fish (p114), trim the fins, and cut off the gills.
Lay the fish with its head end nearest to you. Cut
down to the backbone at the base of the head. Insert
the filleting knife, starting at the tail end, into the
outer edge of the fish, cutting just above the bones.
2 Continue cutting around the edge toward the
head. Turn the fish around (not over) so the tail is
nearest to you. Starting at the head end, cut along the
outer edge on the other side, again cutting just above
the bones and continuing toward the tail.

3 Turn the fish around. Keep the knife blade almost

horizontal and close to the bones, and cut gently
with long, smooth strokes. Continue cutting over the
center ridge of bones and toward the other side.
4 Carefully lift off the top fillet in a single piece. Turn
the fish over and repeat the process on the other
side to free the second fillet, this time starting the
cutting (see step 3) at the head end. Skin both fillets.

118 FISH & SHELLFISH