Steaks are typically kept both bone-in and skin-on, and hail from larger, more meaty fish. Filets get rid of all the bones from the spine, although there might still be some pin-bones left to remove.

Pin bones lie at an angle in the flesh. To remove them without mangling the fish fillet, it's critical to pull in the ...

When presenting a whole fish, here’s how Kelsey breaks it down: Using a sharp knife, slice between the head and body of the fish, through the flesh, but without cutting through bone.