Lemon Sole filleting by Anthony J Sargeant (stage 2)



Here after cutting down onto the back bone along the whole length the filleting knife has been slid down and under the fillet before lifting off one half of the top side finally cutting it free where the fin bones start. (some people will start by cutting the fins off with scissors). You can see the small roe lying in the body cavity – sometimes this is an added tasty morsel and a bonus but this one is rather small.


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