Boning Along the Backbone

To preserve the shape of a whole round fish, leaving the stomach cavity intact for stuffing, bone it along the back. The fish, such as the trout shown here, should be gutted through the gills.

1. Working from the tail to the head, cut along each side of the backbone with a pair of kitchen scissors.

   

2. Carefully detach the backbone at both the head and tail ends of the fish, using a chef’s knife. Lift out the backbone and discard. Wipe the fish thoroughly dry with paper towels. The fish is now ready for cooking.