ANDRÉ BARANOWSKITechniquesCarving Roasted Fish1. Place the fish on a platter with the belly toward you. Using a fish knife and a fork, loosen the skin behind the gill and carefully remove it by lifting it back toward the tail.2. Using the fish knife, make a lengthwise cut along the center line of the flesh. Then make a second, crosswise cut in the middle of the fish to make four quarter filets.3. Run the knife under the filets to separate them from the bone. Working with one piece at a time, gently push each quarter filet off the bone and transfer it to an individual serving plate.4. Gripping the fish's tail, gently lift the backbone up and away from the bottom half of the fish.5. Set aside head and backbone on serving platter and repeat preceding steps.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD