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How to prepare a fish... decapitate the head, cut of the tail, remove the fins, make a cut down the belly, remove insides carefully, cut out the Spine (hardest part), then take the two filets and carefully remove the ribs with small incisions. A filet with little to 0 bones is 1 quality. A filet with most bones is a 3 quality. A 1 is what you order in most restaurants.
Submitted by Jim griffin
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