Carving Roasted Fish

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1. 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. André Baranowski
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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. André Baranowski
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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. André Baranowski
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4. Gripping the fish’s tail, gently lift the backbone up and away from the bottom half of the fish. André Baranowski
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5. Set aside head and backbone on serving platter and repeat preceding steps. André Baranowski