How do I...

How to fillet a turbot

How to fillet a turbot


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


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

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

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

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.

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.

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

Let us inspire you

Mezze Penne
Try Barilla Classic Blue Box's Mezze ...

Pumpkin Tortelli
The sweetness of pumpkin combined with ...

Christine’s Festive Fall Flavors One Pan Elbows
Barilla® Pronto™ Elbows with Creamy Marinara ...

Fettuccine with Mushrooms and Prosciutto di Parma
A classic, irresistible taste: mushrooms and ...

Barilla® Rigatoni Roman-style with Romano Cheese & Pepper
This recipe combines the flavors of ...