|
Skinning
Flat fish and Round fish filets
|
Dover
Sole |
| *
Take a firm hold of the fillet at
the tail end |
*
Grip the tail with a firm grip |
| *
Cut the flesh close to the tail
keeping the fish knife parallel
to the work surface |
*
Cut and scrape the skin to lift
a small flap of the skin |
| *
Gripping the tail skin firmly cut
moving the knife from side to side,
removing the skin from the fish
flesh |
*
Pull the skin gripping it with a
cloth from the tail to the head
pulling carefully to remove the
skin and not the skin and flesh.
Remove both the dark and light skin
from the sole |
| (NB:
Get a chef to demonstrate this technique
to you). |
