Difficulty: easy
Method: 15'
Chef Danilo Angè
Difficulty: easy
Method: 15'
Method
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01 /
Take the washed and gutted fish
Using scissors, cut off all the fins, both from the back and from the belly
Fillet the fish as in the video, gently, without crushing the meat
Remove any differently coloured parts from belly area
Remove the bones with tweezers
Check that bones have been removed by carefully passing your finger over the fish