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Cleaning and filleting a fish is the first step towards a delicious seafood dinner: let’s see how to clean and fillet flat fish, such as sole! Find this and many more recipes with pictures on the Giallozafferano App (in English)
Welcome to my cooking classes, today you’ll learn how to clean and fillet a sole!
Cleaning and filleting a fish is the first step towards a delicious seafood dinner. Today you’ll learn how to clean and fillet a sole… let’s go!
You’ll need: a fillet knife, kitchen scissors and a fish scaler.
To clean the sole, firstly scrape off the scales with the fish scaler. Using kitchen scissors, cut off the dorsal and ventral fins. Make a cut through the skin at the base of the tail, grasp the skin with a cloth or kitchen paper, and pull toward the head to remove it. Do the same on the other side.
Now make a cut below the head and pull out the guts with your fingers. Then remove the gills.
Rinse the sole under cold running water, pat it dry with kitchen paper, then divide into fillets. Use a fillet knife, with a thin, flexible blade. Run your knife from head to tail, and slice away the fillets.
If pan-frying, you may not need to remove the white skin on the belly, as it holds the flesh together during cooking; in this case, leave it on.
If grilling, leave the dark skin on to protect the fish from burning, but you’ll still need to remove the guts, and the fins, if you want.
Slide the knife along the backbone to get the most meat out of your sole