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Filleting Turbot - Cross Cut Fillet

Filleting Turbot - Cross Cut Fillet

Filleting Instructions

Holding the fish by the tail (dark side up) make a half moon cut at the base of the tail.

Going from tail to head with the knife, release the fillet from the frame.

Then going from head to tail release the fillet until you reach the middle of the fish.

Holding up the fillet, cut through the rib bone and release the fillet fully from the frame.

Repeat the process on the white skin side.

To finish, remove the roe and trim off any remaining rib bones.