After skinning , the sole can be filleted for further use of the fillets. After the entrails have been removed, the head and carcass are used for fish stock. The entrails are discarded.
Material needed :
- Adequate cutting board
- filleting knife
- Skinned Sole
The knife is first placed vertically along the central bone from the head in the direction of the caudal fin and the fillet is separated from the central bone on the bones.
The flexible blade can now be placed between the bones and the fillet on the bones and the fillet can be loosened. Due to the flexible blade, it always rests on the bones and loss is avoided.
