1. First neaten up edges with a sharp knife, trimming off any excess fat from belly (the flatter part on long side of fillet).
2. There are long rib bones located in belly part of fillet and stout pinbones that run along thicker part of fillet from head to roughly hallway down to tail. Run your fingers along fillet to locate bones.
3. Using fish tweezers or disinfected cosmetic tweezers grip top of bones, which will be poking out through flesh.
4. Gently pull towards head end of fillet and bone should slide out. Wiggle slightly if it’s stuck.
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Pro Filleting knife, Zwilling J.A. Henckels. Large FSC certified beech "TV Chef’s" board, T&G Woodware. Tweezers, chef's own.
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