Flatfish, those beady-eyed horizontal swimmers (like flounder, halibut, turbot, and sole) are easy to clean because the skin can be pulled off in one piece while the fish are raw. Begin by cutting off the head and tail, then remove dorsal and anal fins with kitchen scissors. Score skin across end of tail with a sharp knife. Next, holding tail end of the fish on the board with one hand, use the other hand to pull off the skin. If skin catches, use a sharp knife to free it from the flesh. To filet cooked fish, trace the backbone with a knife, cutting through to the bone. Lift filet off with a knife. Repeat on other side.