Filleting removes the meat of the fish from the bone. We remove the fillets if we can't or do not want to work with a whole fish. In preparation methods such as poaching and steaming, the skin becomes soft and unpleasant to eat, which is why we remove the skin from the meat.
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- Use kitchen shears to cut the tail off the fish.
- Remove the fins on either side by cutting them close to the body.
- Cut from the head down along the spine to the tail.
- Now cut away the fillets as close to the bones, starting from the head. Keeping your knife horizontally as close to the bones as possible to minimize waste.
- Remove any innards and rinse the fish under cold water.
- As a basis for further processing such as sole with black bean paste, or fillet of sole with a spinach croûte.