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Food, Cooking, and Restaurants
Reply to "Cooking a whole fish (Branzino)"
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[quote=Anonymous]If your guests will be squeamish about getting a bone or two in their portion, then perhaps whole fish is not the best choice. The meat comes off branzino pretty easily when you cut lengthwise down the fish along the midline (from middle of gills to middle of tail), and then use a spatula to lift the top half of the filet off (midline to back) and then the bottom half of the filet off (midline to belly). The back portion rarely has bones in it, but the belly... sometimes the thin bones from the ribcage stick to that part.[/quote]
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