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Filleting a Fish

Martha Stewart Living, Volume 13 April/May 1993

If you are lucky enough to catch your own fish, or if you like to buy your fish whole, it is not hard to fillet it:

1. Lay the fish on a cutting board with the head away from you and the back (dorsal) fin on the right (or on the left if you are left-handed). Cut straight across the flesh above the tail. Cut along the line of the head behind the gill and under the side fin, until you reach the bones.

2. Working from the head to the tail, cut all along the top side of the fish's backbone.

3. Fold the flesh back as you run the knife along the rib bones. Turn the fish over, and repeat.

 

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