[Sca-cooks] Deboning Fish

[ranvaig at columbus.rr.com]

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>Greetings from Solveig! Salmon is particularly easy to debone, but you should consider deboning your fish prior to cooking it.

The original poster, wanted her fish to look as if it was swimming, which might not work with a deboned fillet.  And there is considerable skill needed to debone fish, I'd suggest being them already boned if you wanted to serve deboned fish.  Or at least practise before the feast.

Ranvaig