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Filleting and skinning flatfish
Flatfish include plaice, sole, turbot, halibut and brill. Fillet flatfish by slicing them along the backbone. The backbone in flatfish usually runs along the midline of their body.
Filleting Fish
In most modern markets, you can get the fish department to prepare the fish just about any way you want it. But you should still know the basic techniques for filleting and skinning a whole fish, just in case you have the need.
Filleting knife: A flexible-bladed knife used for filleting fish; similar in size and shape to a boning knife.
Fines herbes: A mixture of herbs, usually parsley, chervil, tarragon, and chives.
Techniques - Through vivid photos and concise descriptive text, you'll learn fundamentals such as filleting, scaling, cleaning, smoking, grilling, baking, pan searing, steaming and more.
While the fillet knife is most often associated with filleting various types of fish, it is also helpful in other applications as well.
A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish.
désosser: to bone (also desossage, deboning and filleting fish)
déssaler: to soak in water, to remove salt
détailler: to chop ...
 See also: Fillet, Fish, Cooking, Knife, Water
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