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Prepare all the ingredients.
Hold the fish flat on the board and cut along the back bone.
Slide the blade between the main bone and the first fillet. The blade slides against the bone and cuts from head to tail.
Flip the fish (head towards you) and repeat the operation with the other fillet. Be careful not to cut the belly side.
Cut the bone just behing the head using the scissors.
Pull on the bone to remove it from the belly side.
Cut the bone on the tail side.
The fish is ready to be stuffed and prepared.
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