1) Make sure all the mise-en-place is completed and present the dish to the customer.
2) Remove the head and of the fish with service fork and fish knife.
3) Also remove the tail.
4) With the aid of a service service fork and fish knife remove the side bones.
5) Run the tip of the fish knife down the backbone.
6) Remove the skin by service fork.
7) Lastly, coat with garnish and serve.
^,^v
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