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Remove head behind the collar on both sides angling the knife to get maximum yieldOpen the stomach cavity with the tip of your knife and remove the gutsUsing the backbone as a guide cut from head to tail in one cut about half way into the fishRelease thepinbones at the top of the fish to allow your knife to get over the ribs and release the remainder of the tailStroke the knife over the ribs following the direction of the ribs from head to tail and release the first filletSecond side, again using the backbone as a guide, cut from tail to head about halfway into the fishRelease thepinbones at the top of the fish to allow your knife to get over the ribs and release the remainder of the tailStroke the knife over the ribs as before releasing the second filletProducing 2 seabass fillets
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M&J Seafood Limited. Registered office: Enterprise House, Eureka Business Park, Ashford, Kent. TN25 4AG.
Registered in England No. 09301346.