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First descale the fish if you intend not to skin it, then slide a very sharp knife into the vent and pass it up towards the gills. Then remove the fishes innards and scrape the knife along the inside of the backbone to remove any blood. Once this is done you should rinse the fish in clean, cold running water before either filletting and skinning the fish, or bagging it whole for baking later.

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15y ago

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