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Run knife down back bone, 90 Dec to bench, only through skin to bone. Then run knife following bones to each side. Meaning 4 fillets.
They are prob the easiest fish to fillet. (Boneless)
When i started at the whitebait i was hoping to school up (heh) on fish filleting but we had this Chilean dude who'd come in the mornings and do it all for us. I'd definitely call it a weak point in my knowledge. Learned how to process octopus the Chilean way though
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