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Published 2014
Dressing.
Figure 19.2 illustrates how to dress a whole fish.
Filleting.
There are two basic shapes of fish: flatfish (like flounder and sole) and round fish (like cod and trout). They are filleted differently. Flatfish have four fillets; round fish have two. Figures 19.3 and 19.4 show the two methods for filleting these fish.
After a large fish, such as salmon, is filleted, it may be necessary for some recipes to cut the fillets into thinner slices, or escalopes. Figure 19.5 shows this procedure.