Make vertical cut behind head, down to, but NOT through the
Turn knife horizontally and cut backward along top of backbone. You
should be able to feel the blade "clicking" along the top of the "Y"
There is a row of small bones down the center of this fillet.
Remove them with a V-shaped, lengthwise cut along each side of the center bones.
With the backbone exposed, a series of bones will be observed
running parallel to it on either side. Make a cut down and slightly inward along the outer
edge of these bones. Work down and over the ribs and remove the flank fillet. Repeat for
Cut fillet free from each side of dorsal fin back to tail. There
are no "Y" bones here.
Skin each fillet. You now have five
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