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Fileting fish the 'correct' way is an art that takes practice and a sharp filet knife. Sadly, you can count me in the electric knife crowd that goes for speed over art. I cut through the ribs and all, flop that filet over and skin it in a jiffy, cuts the ribs out and I'm done. I then pick up the filet knife and slice that little slab of heaven off the ribs.
The perfectionists usually have a much prettier filet and about .50 milligrams less 'wasted' meat, but by the time they're done I'm on my second beer and the oil is up to about 360.
BKB
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