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Filleting Pan Ready Plaice

Filleting Pan Ready Plaice

Filleting Instructions

With the head of the fish pointing toward you, score around the head by just breaking the surface of the skin.

Taking your knife, create a small flap of skin.


Take a clean cloth and pinch the flap of skin between the cloth and your thumb.


With a firm grip, run your thumb from head to tail.


Then gripping the centre part of the skin, gently roll the skin from the fish.


Remove the head, trim off the fins and tail and remove the bloodline using the tip of the scissors.