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Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
"This is practically the only fish we eat there," he had said a few hours earlier, shaking drops of water from a long fillet of rehydrated salt cod, which had been soaking in water in Union Pacific's walk-in refrigerator.
Then, using a sharp, thin-bladed knife, cut along one side of the backbone and work your way down along the rib cage until you have one long fillet.
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Do this on both sides and you should have 2 long fillets.
Two fish quickly became four long fillets, which were then cut into portions.
The film's advantage over the week-long filleting of its findings in print was the sharp use of archive footage.
He wanted to wait to add the clams, so he unwrapped a long white fillet from a bag on the counter, lifted it to his nose and took a big whiff.
Try to buy a wide piece of fish rather than a long thin fillet, as it will fit in the oven better.
As long as the fillet is rinsed thoroughly before cooking, it will not be salty.
Edith Diehl writes in "Bookbinding: Its Background and Technique": For tooling long lines a "fillet," or "roll," is used.
Vincenzo's Plate Tip: I like to have mine medium rare as long the salmon fillet is fresh.
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