Filleting fish

The clips shows an English chef filleting a flat white fish in front of his students. Plaice

Category:

Howto & Style

Tags:

• Flat
• white
• fish
• plaice
• filleting

[TaekwondoKid22]

ooh your knife bends

cool!

[dsugden]

@TaekwondoKid22

Yup. It's a special fish filleting knife - see (won't let me put a URL sorry). Thanks for the comment.

[gnarkill1524]

haha he said

fill-it

its

fill-ae

[dsugden]

Well thanks for that. As I've said before - if you care to look at previous comments (above?) you'll see that I'm always glad to be corrected by our colonial brothers.

you'll also see that previous correspondents (see songsofexperience) have given reasons for my pronunciation.

Glad - again, as always, to be put on the spot by pizza hut 'chefs' (wife shouts from the wings - "and an American pizza hut chef at that!")

Thanks (pronounced thanx)

[rm801996]

thats a flounder

[dsugden]

Whoops.

All these years and I'd not noticed, sorry. I'd better go and tell the local fish suppliers too, because for the last 40 years that I know of they have been calling this Plaice. THEY think Flounder is a similar but entirely different fish, caught off the east coast of England.

It's always so good of you Americans to correct my mother tongue. I'm embarrassed to say thank you.

;-)

[Nemesician]

Nice to be able to see what's actually being cut unlike some other videos ;)

[MrTaffsta]

Nice video, would of been better if you would of shown how to fillet both sides. But this was helpful none the less. Many thanks for willing to show people away of filleting a flattie.

[GuCCiiHuCCii]

Love the vid, very helpful. And your replies to the know-it-alls made me love it more.

[jaysenchef]

@dsugden

As far as I know there are much restaurants in the United States than Great Britain. And MUCH better pizza!!

[themajor38]

why all you chefs take the fillet off in two pieces is beyond me,cant you take it off in one piece ,and dont be saying you get better yields etc that way because that would not be true,i cut about 58 percent yield on these as a professional filleter.im not having a go at your style im just curios as to why all chefs do this as it really is alot easier taking it off as one fillet 4 cuts each side job done

[oceansdoor]

I was just at a restraunt this weekend, called....The Flounder Inn

[nimda0]

I really liked your video, but after reading your comments to people on here... now I just think you're a pompous "know-it-all"/ smart ass. However, your video was still quick, accurate and straight to the point. Although, you didn't show how to fillet the other side of those types of flat fish, which is a little more difficult.

[hnrksl]

@vulcan1429 it's called dinner :D

[vulcan1429]

No, it's not a flounder. It's called a Sundail fish

[alisoniredale]

Thanks for pointing me to the comments below. I should be marking, but this was so much more fun. As Elsie Tanner would say "there's nowt so queer as folk". Its like one of those dinner parties where everyone is at cross purposes. The only sage in the room is completely ignored, leaving him/her slowly sinking into the soup.

All power to your apron David, and I hadn't noticed the bendy knife until now - its so cool!