Filleting a sea bass involves a few key steps to efficiently remove the fillets from the bone structure. Here's a breakdown of how to do it, based on the reference:
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Initial Cut and Rib Release: Make one continuous cut to release the ribs and the tail section.
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Rib Removal Technique: Use your knife to gently stroke over the ribs from head to tail. This helps to separate the fillet meat from the rib bones.
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Spine as a Guide: Use the spine of the fish as your guide while filleting.
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Tail to Head Completion: After working from head to tail, switch direction and go from tail to head to release the rest of the fillet.
