De-Bone a Cooked Fish
So you cooked some beautiful branzino, red snapper, or seabass…now what? To avoid hacking your dinner into oblivion, it’s important to know how to de-bone or “carve” a whole cooked fish. Follow this technique from Anthony Sasso–chef at NYC’s Casa Mono–and you’ll end up with 4 intact beautiful fillets (per fish!) ready to be gobbled up by friends and family.