How to skin a whole flat fish in three simple steps

18th Oct 2016

If you’ve ever tried skinning a flat fish like Turbot, lemon sole or brill before you’ll know that it can be daunting task the first time you do it. Follow our three simple steps and you’ll be able to skin a flat fish like a pro in no time.

1. Using a pair of sharp kitchen scissors or a knife, cut away the frills and any small fins from either side of the fish.



2. Using a sharp knife, make a shallow cut through the skin across the tail of the fish. Then push the tip of the knife under the skin. This will release a small flap that you can then get hold of.



3. Next, with your left hand grab hold of the tail of the fish. Then, with your right hand, take hold of the small flap of skin and in one swift movement, pull the skin away along the entire length of the fish. Repeat this on the other side of the fish.



If you would like more tips on how to skin and cook a flat fish, watch Jack Stein’s video here.

What’s your favourite flat fish dish? Leave your answers in the comments below.
Happy cooking!

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