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Cheesy Bass and Rice Casserole |
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| Cut behind the Pectoral fin straight down to the backbone. Angle the cut towards the top of the head. | Run the knife along one side
of the backbone The knife should scrape the rib bones without cutting them. |
Push the knife through the flesh near the vent just behind the rib bones. Cut the fillet free at the tail. | Cut the flesh carefully away from the rib cage. To save flesh, the blade should glaze the bones. |
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| Remove the first boneless fillet by cutting through the skin of the stomach area. | Turn the fish over. Remove the second fillet using the same technique. | Rinse fillets quickly with cold water or wipe with paper towels. | Skin fillets, if desired. Hold the tail with your fingertips and cut between the flesh and the skin with a sawing motion. |