An easy way to get boneless burbot fillets is to impale the fish back up on a 2x4 with a 6" spike through it's head.This holds it still.Make a shallow cut around the back of neck area,run the fillet knife down spine [just under skin]full length on both sides of tail fin .[also cut along bottom tail fin]Grab skin with vicegrips and pull down[skin comes off like a sock]Leaving ribs and belly remove fillet[just meat]back to tail.No bones..................Harold
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