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Prepare all ingredients. In this case I use a turbot
Dress the fish.
Cut the end of the tail in two using the tip of the knife.
Grab the tail with your hand.
It is recommended to use paper towel to get a good grip of the turbot because its skin is often covered with mucus.
Make an incision on the central bone using the large knife.
Cut up to the base of the head.
Place the turbat flat and cut around the head. Mother Nature helps here because the skin of this fish (on the side of the white skin) shows a pattern that you just need to follow.
Remove the head and slice calibrated pieces. Rinse the pieces with clear water, pat dry and store them in the fridge.