Anthony J Sargeant bought this fresh Cornish Plaice in early October. Caught by a day-boat from Brixham so in the market within 24 hours. It is a marvellous and under-rated fish – delicate and distinctive in flavour and with a good texture. This large plump example shows Plaice at its very best. Highly recommended.
Photographed from the bedroom window of a friends house where Tony stayed on the night of 14th October 2014. (Inspired by Hammershoi – composed in the viewfinder as Cartier-Bresson so instructs)
He was a great big Alsation cross who was so lovable – sadly died some years ago but still remembered with great affection.
If the filleting has been done properly the skeleton of the fish should be almost translucent with no meat left on the bony carcass as shown in this final photograph.
The process is repeated on the other side and the last fillet is removed.
The fish is now turned over and as with the fillets from the top-side the filleting knife is carefully slid under the meat along the length of the backbone working outwards towards the fins. All the time the knife is kept flat against the bony skeleton of the fish using this as the guide for the knife and ensuring that all of the meat is removed.
Now with the top fillets removed the Lemon Sole is turned over and a vertical incision made down onto the backbone along the length of the midline.