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To fillet the fish, I usually use the fishbone as a guide.

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I always work with its back facing me.

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I insert the knife in the middle of the fish's back,

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and run it, feeling the spine and

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bringing it up to the tail.

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Then I repeat it on the opposite side.

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You can flip the fish

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and run the knife from the head to the tail,

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feeling every part of its spine.