So you cooked some beautiful branzino, red snapper, or seabass...and now what? To avoid hacking your dinner into oblivion, it's important to know how to de-bone or "carve" a whole cooked fish. Follow this technique from Anthony Sasso--chef at NYC's Casa Mono--and you'll end up with 4 intact fillets (per fish!) ready to be gobbled up by friends and family.
How to De-Bone a Fish ─ Mario Batali
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