Filleting a
flat fish. Remove the head. Cut down the length of the fish along the
backbone to the tail. Gently slice the fillet away from the bones,
working from the backbone outwards.
Skinning a
fish fillet. Lay the fillet skin side down on a flat surface. Starting
from the tail end, hold the skin down and with a knife held at an angle
of 45 degree lift off the flesh. Always work towards the head.