Turbot

The turbot is caught behind the coast of Europe where most of them lives on the sand-banks (nowadays also grown). The turbot is family of the grill and they have a same pattern of living. The grill is more ovally and has glad skin. On the other hand the turbot is rounder and has smallpox on the skin.

They are both expensive luxuriously tasty consumption fishes.

To fillet (this is possible also in the manner of the large sole,i n four fillets).

1. Make a incision beside of the gill.
2. Put your knife into the incision straight to the tail and cut down the gill.
3. Cut down the fillet to the middle bone.
4. Cut with the front of the knife a little above the belly bones.
5. Cut down of the belly above the belly bones.
6. Now you fillet the fish out the head to the tail.
7. The other side is the same as the upper side.

Removing the skinn

1. Clean your beam with the back of your knife.
2. Make a small incision in the fillet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.