FILLETING FISH

Don’t ruin your flatfish with shoddy filleting. Here’s how to do it well…

How to prepare a plaice for the pan.

THIS TIME we are going to fillet plaice, and once again it is essential to use a razor-sharp filleting knife in order to ensure you remove the fillets and do not leave any good meat on the frame. Expert filleter Kevin Todd, who is assisting with this series, confirmed it was true that, once caught, plaice were best kept for two or three days in a fridge before eating. The techniques described here are also ideal for other species of flatfish, such as dabs, plaice and small turbot and brill.