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 ReadingTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHFried Shrimp ShellsBy HALO PEREZ-GALLARDOStir-Fried Shacha Lamb NoodlesBy JESSIE YUCHENLacto-Fermented Hot SauceBy ALEX TESTEREVanilla-Rose Ice Cream Sandwiches with Cardamom ToastBy POOJA BAVISHISweet Fried Milk Buns with Ice Cream, Peanuts, and CilantroBy DANIELLE SPENCERGinger Matcha Ice Cream SandwichesBy HANNAH BAEBrown Butter Sugar CookiesBy JAVIER ZUNIGANo-Churn Coconut-Taro Ice CreamBy JESSIE YUCHENSee AllContinue to Next StoryADVERTISEMENTADAD