How to Debone a Cooked Fish

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[Narrator] Boning a cooked fish.

Boning a fish is a lot easier than most people realize.

Today, we'll show you how to remove the bones

from a freshly poached bass.

First, using a paring knife and starting at the tail,

make a shallow incision along the top of the fish.

Continue cutting along the backbone

until you reach the head, this releases the skin.

Beginning at the tail, gently fold the skin

back toward the head.

We like to use two spoons to do this.

Next, make a shallow vertical cut

down the center of the fish through the top filet.

A whole fish has two filets, these are the pieces

of flesh on either side of the backbone.

We're going to remove the top filet in two pieces,

first the part on the right, then the part on the left.

To get to the bottom filet, remove the backbone,

which should come out in one easy piece.

Starting with the tail, lift up the skeleton,

including the head.

Now we can see the bottom filet.

Clean away any stray skin and bones.

Slice the filet up the center, and enjoy your boned fish.

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