Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques to make your
cooking easier.
• To skin and fillet a flatfish such as flounder, sole,
brill or turbot
Flatfish have both eyes on the top of the body. They can be
scaled, cleaned and cooked whole, but to fillet them, remove
the skin first.
PICTURE 1: With the dark side of the fish uppermost,
make a small cut through the skin at the tail.
PICTURES 2 and 3: Holding the tail firmly with a cloth
and with salt on the fingers of your other hand to give grip,
pull the skin firmly towards the head so it peels off.
PICTURES 4 and 5: Turn the fish over and do the same
on the pale underside.
PICTURE 6: Using sturdy scissors or a sharp knife,
trim off the fins, leaving about cm. Cut off the head and
tail, and rinse.
PICTURE 7: Cut a slit down the backbone. If you are
pan-frying or grilling the fish whole it will cook more
evenly, and if you are filleting it, this is where you start.
PICTURE 8: Working along the backbone towards the
outer edges, slide the knife along the bones, lifting the
fillets off the frame. You will end up with four fillets. The
frame can be used for stock.
Thanks to Blue Water Products Ltd for supplying the
fish.
If you would like to request a particular technique, please
let us know.
Write to Tricks of the trade, Editorial Features, Otago Daily
Times, P. O. Box 181, Dunedin or email odt.features@odt.co.nz
with tricks of the trade in the subject line.
More information on cooking from the Otago Polytechnic can be
found on www.otagocookeryl4.blogspot.com
