Ingredients:
- Whole cooked fish
- Aromatics (optional, for stuffing the fish)
Step-by-Step Instructions:
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Set Up: Place the whole cooked fish on a plate. One fillet will be on top, and the other on the underside.
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Remove Fin Bones: Start by pulling the dorsal (back) and ventral (belly) fin bones from the fish. Scrape away any small bones left behind.
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Separate Top Fillet from Head and Collar: Cut along the fillet where it meets the head and collar bone, slicing through the skin and flesh down to the bone.
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Separate Top Fillet from Tail: Cut through the skin where the fillet meets the tail.
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Divide Dorsal and Belly Halves: Cut through the fillet along the natural division that runs along the spine. The dorsal (back) half should now slide off easily. Use your utensils to push it in one piece, then set it aside.
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Remove Belly Fillet: Push the belly (ventral) half of the top fillet off the fish, flip it over, skin side down, and scrape away any bones and membranes from the cavity.
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Lift Bone Cage: Remove any aromatics from the cavity, grab the tail, and lift it free of the fillets below. The bone cage should come up with it, leaving the bottom fillet behind. The head will usually come off with the spine, but if not, remove it separately.
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Clean Bottom Fillet: Using utensils, scrape away any membranes on the bottom fillet and remove any bones.
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Reassemble and Serve: Carefully lift the bottom fillet and transfer it to a clean plate. Transfer the meatier half of the top fillet, followed by the belly half. Reassemble the fillets in their original positions for a neat presentation.
For detailed instructions, visit Serious Eats.