How do I...

How to fillet a turbot


How to fillet a turbot


forma
DIFFICULTY
Easy

Use these step-by-step instructions to perfectly fillet a turbot.




Preparation

1
Use a sharp knife to cut around the bones running along the outside edge of the turbot.

2
Holding the knife at an angle, separate the fillet by running the knife between the flesh and the bones.

3
Continue along the backbone to the end of the tail and detach the fillet from the body of the fish.

4
Repeat this process to remove the fillet on the lower half of the fish and on the opposite side. You should end up with four fillets.

5
Clean the fillets by removing any membranes and any remaining blood. Also clean up the edges of the fillets, removing any small bones that were left.

6
Once the turbot has been filleted and rinsed, cook it as you desire.


Let us inspire you


Barilla® PLUS® Penne with Marinara Sauce, Thyme & Italian Sausage
A standard Italian meal celebrated for ...

Rigatoni
Try Barilla Classic Blue Box's Rigatoni. ...

Spaghetti with Fresh Tuna
In this traditional Sicilian recipe, spaghetti ...

Tri-Color Penne
Try Tri-Colored Penned from Barilla's Classic ...

Bacon Tomato sauce
Enjoy a variety of Italian-inspired recipes, ...

Barilla® Linguine with Sun Dried Tomatoes
Sun-dried tomatoes and seasonings keep Linguine ...

Prosciutto Wrapped Figs
Wonderful with a fine Italian wine, ...