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


Fettuccine Rigate
Try Barilla Classic Blue Box's Fettuccine ...

Penne with Italian Sausage
A filling family dish with robust ...

Barilla® Rigatoni with Sausage & Eggs
For lovers of hearty flavors, a ...

Barilla® Fettuccine with Italian Sausage in a Creamy White Wine Sauce
The thicker alternative to spaghetti, Fettuccine ...

Medieval Flavors, a Pilgrimage to Parma
Academia Barilla takes you for a ...

Barilla Penne with Tomato, Basil, Zucchini & Garlic
From Liguria - the coastal region ...

Barilla® Collezione Orecchiette with Tomato Sauce & Ricotta Salata Cheese
Barilla® Collezione Orecchiette with Tomato Sauce ...

Barilla® Fettuccine with Shrimp & Vegetables
Ornament your Fettuccine with fresh shrimp ...

Trenette with Pesto (Pasta with Pesto)
The Ligurian pasta sauce par excellence, ...