Filleting a bonefish involves carefully separating the flesh from the bones to get boneless fillets. Here’s a step-by-step guide:
Filleting Bonefish: A Step-by-Step Guide
This guide provides clear instructions to fillet a bonefish effectively, minimizing waste and maximizing yield.
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Initial Incision: Make an incision at the head, right behind the gill flap and pectoral fins, cutting down to the spine, according to best practices. This provides a clean starting point.
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Separate the Fillet: Starting at your incision, gently slide the knife along the backbone and just above the ribcage.
- Use smooth, controlled motions to separate the fillet from the bones cleanly.
By following these steps, you'll be able to efficiently fillet a bonefish.
