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Ingredients:

Clean the Fish: Rinse the fish thoroughly and remove any scales.
Remove Head and Tail: Use a sharp knife to cut off the head and tail.
Filleting: Make an incision behind the pectoral fin and run the knife along the spine to fillet the fish on one side.
Remove Bones: Carefully lift the fillet and cut along the rib bones to separate the fillet from the bones.
Repeat on Other Side: Flip the fish and repeat the process to fillet the other side.

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