rib cage. Carefully remove all of the bones without wasting meat. 6. "Cheek" removal Use a small knife or a spoon with a sharpened edge to remove the operculum or "cheek," located just 1 Bleeding 3 Down the back 5 Rib cage removal www.fishandboat.com behind the eye. This half dollar size piece of meat is often referred to as poor man's lobster and makes a great appetizer. Flip the fish over and repeat the same process to remove the other side's fillet. A finished fish's carcass should look very thin. 2 First cut 4 Skin it 6 "Cheek" removal Pennsylvania Angler & Boater * September/October 2020 23http://www.fishandboat.com