November 2019 • Nebraskaland 55
3. Starting near the head,
run your knife along the
outside of the Y-bones,
working down along the
belly and continue toward
the tail until you reach
where you removed the top
fillet.
4. The Y-bones end as you
approach the tail. With practice
you will be able to feel where
they end with your knife. When
you reach this point, fillet the
meat from the tail as you would
on any other fish, removing the
skin from each cut.
5. You will now have two
boneless tail fillets, two
boneless side fillets, and
the prized top fillet. Notice
the two cuts to the left of
the image. These are the
rib sections containing the
rib and Y-bones. Simmered
in liquid, you can flake
the meat from the bones
leaving no waste from
the fish. This flaked fish is
perfect for tacos, fish cakes,
or any other way you can
use flaky white fish.
