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6
Easy
By Rose Gray and Ruth Rogers
Published 1995
Prepare the sea bass by snipping off the side and back fins with a strong pair of scissors. With a fish scaler or large strong knife, scrape off the scales. This is best done by holding the fish by the tail in a sink and scraping downwards. It is essential to do this thoroughly. Gut the fish by running a sharp knife up from the base of the belly to the head. Remove the guts and wash the fish we
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