Once you've cut the two long fillets from your whole fish, you'll need to eliminate any bones that you find in the meat...
Once you've cut the two long fillets from your whole fish, you'll need to eliminate any bones that you find in the meat.
- Start by cutting out the rib bones, which will run across the front of each fillet
- Slice under whatever bones you see, and pull up gently until they detach and you can pull them out with your fingers
- Find the tiny "pin bones" by rubbing from head to tail with your fingertips, massaging gently to detect their sharp edges. Typically, these run down the fillet's centre. You can eradicate them by cutting on either side in a shallow V, and removing this narrow strip of meat, bones included
- Remove any stray bones