Removing the bones for cooking fish fillets

Almost any fish can be cooked fillet, but the best result gives the fish with a pronounced bone structure, for example, flat fish. To separate the flesh from the bones, you'll need a knife with a long sharp blade, flexible enough to slide on the bones of fish. Fillet - pieces of meat separated from the bones along the length of the fish - is required for the preparation of most dishes, where fish is served in a sauce or fried in testing.