Cleaning & Preparation to Fillet a Flat Fish Step 2

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and we are continuing on with the filleting of a flat fish, we got a gulf flounder here and we have already taken off the top fillet as it where. This is the top of the fish as you could see there's two eyes on the same side of the head, so this is the top portion. This fillet itself is thicker and it is a little bit tricker getting the bottom part of this fish off the bottom fillet if you will and this wide side is the bottom in that since of the word for a flat fish. So I'm going to kind of follow the same procedure that I did on the top and again I had this fish scaled at the fish market where I bought him so it is going to be a little easier for this knife to get through the skin as we make our initial cuts here. So I'm following again those radio bones that we followed on the other side of the fish and just make sure to keep your knife parallel with your cutting surfaces this way. We are just going to follow those radio bones and as I told you in the previous video we are really just shaving along here, not so much cutting so we could take our time. The idea being is that you want to get the highest yield possible of meat off of the fish without hacking it up. So just as we did on the other side I'm following these radio bones and this cut was a little tougher just because it is more cartilage then it is bone so it is just kind of a field. So you really want to use the tip of the knife to get that far and then as you start to fill the bones become thicker towards the center of the fish it is a easier guide for you to follow. So it is kind of the same song second verse it is just a little bit tougher on the underneath side of this fish because the fillet on the bottom are so much thinner so it has to be done a little bit more delicately in that since. So we are moving right along and from the angle there of the camera you should be able to see that I have reached the center bone again and its not as rounded as it is when your cutting from the top of this fish and taking off the top fillet but it is enough for you to be able to see and feel with the knife. So we are going to go ahead and come around him and the same way that I did on the top of the fish I'm going to poke through here, get my knife to follow down to the base of the tail there. So now that we have found that center bone I'm just going to let the knife kind of rise up over that cover and then fall back down. Again I'm not putting pressure on there so it will not dull the knife again I'm not really cutting I'm shaving. So we would just shave on those radio bones. I want to get as close as close as I can so we get the most amount of meat off of this guy. You don't ever want to waste fresh fish so I'm following the bones all the way up to pretty much to the head. Keep going this way. Okay so this way it is going to separate off nice. Now at this point if you want to go ahead and keep cutting you can or you are going to trim most of this off anyways at this point once you have got it this far you can just pull it away. So what you have is this fillet here and these bones that are left and we would just trim this fillet out and come right back and show you how to look nice and pretty once it is off the fish.

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