The black skin of plaice is most objectionable, and should be removed before cooking it. This is never done by the fishmonger, as it takes time.

Lay one of the black-skinned pieces of fish on the board with the black skin downwards. Dip the fingers in a little salt, to prevent them from slipping. Take hold of the tip of the tail end of the fillet, hold the knife very flat, cut up a little piece of the white flesh of the fish, taking care not to cut through the skin Continue to cut off the flesh, rolling it backwards with the knife and holding the flap of black skin carefully and tightly down (See Fig.2 b). The white skin need not be removed.