Practice Quiz

Red Seal Cook

Category - Fish and Shellfish

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What is the basic procedure for filleting flatfish?
  1. With the dark side of the fish facing up, cut along the backbone from head to tail with the tip of a flexible filleting knife. Turn the knife, using smooth strokes to cut between the flesh and rib bones, keeping the blade against the bone. Pull the fillet away from the fish and set aside. Repeat the same procedure with the second fillet. Finally, turn the fish over and repeat the process for the bottom fillets.
  2. With the white side of the fish facing up, cut along the backbone from head to tail with the tip of a flexible filleting knife. Turn the knife, using short, quick strokes to cut between the flesh and rib bones, keeping the blade against the bone. Pull the fillet away from the fish and set aside. Repeat the same procedure with the second fillet. Finally, turn the fish over and repeat the process for the top fillets.
  3. With the dark side of the fish facing up, cut along the backbone from head to tail with the tip of a boning knife. Turn the knife, using smooth strokes to cut between the flesh and rib bones, keeping the blade against the bone. Pull the fillet away from the fish and set aside. Repeat the same procedure with the second fillet. Finally, turn the fish over and repeat the process for the bottom fillets.
Explanation
Answer: A - A flexible filleting knife is ideal for maneuvering around the delicate flesh. It’s important to cut down the central line of the backbone in order to access the rib cage. Once the top fillets are finished, simply flip the fish over and fillet the other side, cutting four fillets in total.
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