normally ive only ever fried/baked/grilled any fish i catch without de-boning them.
however ive often noticed (as im a bit wary of bones) that i tend to leave a bit of meat behind on the plate cos i dont want to succomb to a choking.
i would be interested to learn a way of removing the bones (especially on a trout) prior to cooking.
there doesnt seem to be a chefs forum on the boards (or maybe i missed it)
i hate to think of wasted food! (im from cavan).
so has anybody any good tips (or links etc) to any good filleting techniques