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I cut off the tail and side fins by cutting at a 45 degree angle on both sides . Then you just have the rib bones left , put a cut on each side along the length of the backbone . After baking the " fillets " will slide off the rib bones . Far fewer bones to eat around . More compact to freeze too .
GEORGE A. BRANARD, COLOR SERGEANT, CO. L, 1 ST TEXAS INFANTRY, HOOD'S TEXAS BRIGADE, C.S.A. : S.C.V.
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