Boning Round Fish

Cut off the fins with a pair of scissors.
Partially cut off the head behind the gills, and then ease it away from the body, taking most of the guts with it. Remove the remainder of guts using a knife.
Slice along the back of the fish between the flesh and backbone, keeping the knife against the backbone.
Open out the fish flat like a book and turn it flesh side down.
Cut away the backbone and small adjoining bones.
Rinse the fish using cold water and dry on kitchen paper.

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