There’s not much nicer, when it comes to fish anyway, than serving a stuffed, baked fish. To do that, you’ll have to first prepare the fish, and that means boning it. If your fish has not yet been cleaned and gutted, then do so via the stomach as usual. Then flip the fish over, and make a slit either side of the backbone, trimming the flesh away from the backbone until it comes away easily. Use a pair of kitchen scissors, snip through the back bone at the head and the tail, and remove the spine altogether. Once that’s done, all that’s left to do is to stuff the fish, and bake it or place it over the coals.
Image Source : Boning Round Fish
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