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


Spaghetti alla "Gricia"
The best recipes are often the ...

Barilla® Spaghetti with Clams
The delicate seafood flavor of this ...

Barilla® Lasagne with Vegetables & Creamy White Sauce
Healthy and vibrant vegetables star in ...

Olive Bread
Homemade bread with fresh olives: enjoy ...

Polenta with Butter and Fontina
Warm up this winter with this ...

Barilla® Rigatoni with Amatriciana sauce
This dish is a symbol of ...

Pasta alla Norma
A traditionally Sicilian recipe, this divine ...

Barilla® PLUS® Spaghetti with Marinara Sauce, Fennel & Shrimp
The Mediterranean flavor of fennel compliments ...