Cleaning & Preparation to Fillet a Flat Fish Step 4

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and I have shown you how to clean a flat fish and we got the bottom fillet here so I'm going to show you how to take the skin off. It is a little bit tricker on these fillets simply because the meats itself it is just a thinner fillet because it is the bottom of the fish the bottom of the flat fish. I use this side scimitar to clean the fish with and I want to use a little bit longer one to skin it simply because this as a broader blade this way and it is a longer blade so it will go the length of the fish as I pull against it and take the skin off and the broader blade actually serves as a better guide for a procedure like that. So I'm going to start this fish the skinning procedure by just kind of shaving the flesh away from the skin so I will have a starting point and that is a little bit tricky to do. So this is just that is enough actually and that, that gets wasted is enough really to worry about. So I will start shaving this way first and as you could see there is skin here, I'm doing getting as close as I can I just got a little bit of a angle on the knife and now that I have enough of skin to grab I can hold it with my left hand because I'm right handed and I will pull against that skin and just kind of shave. Keeping that angle on the knife, the knife always parallel to the cutting service. Its just those little strokes that is all I was doing but at the whole time I was pulling against the skin so that the knife will have a guide to go along. That is the skin off, here is the skin I will go ahead and use my little knife well I don't really need to I can just peel that away and again this is the bottom fillet so it is a little smaller then the top but we've got a good cut out of so we render the most amount of flesh that we could and got a good yield from that fish so we have two nice fillet the top and the bottom and we will figure out how we are going to cut them.

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