the fish to a zipper-lock plastic bag, squeeze out as much air as possible, and seal the bag Place a frozen ice pack in the bottom of a baking dish and place the bag with the fish directly on top of it Place a second ice pack on top of the fish (You can also use zipper-lock bags of ice in place of the ice packs.) Store the fish for up to 2 days, replacing the ice packs as they thaw Boning Fillets More often than not, fish fillets you buy from the supermarket or fish market still have a few bones left in them To remove them, you’ll need a pair of sturdy tweezers.** Gently run your fingers back and forth along each fillet until you locate the ends of the bones They’ll feel like firm little bumps in the flesh Use your fingertip to press the flesh right around the end of the bone to expose it a little bit Grasp the exposed end of the bone firmly with the tip of the tweezers Hold your free hand flat against the fish as near the bone site as possible and extract the bone by pulling it in the direction it’s pointing, to minimize damage to the flesh Discard the bone and repeat until the fish is clean Skinning Fillets I like to cook my fish skin on even if I’m going to serve it skinless, as the skin helps insulate the fish from the heat of the pan or oven, giving you more evenly cooked flesh But if you’d like to remove the ...bones They’ll feel like firm little bumps in the flesh Use your fingertip to press the flesh right around the end of the bone to expose it a little bit Grasp the exposed end of the bone firmly... with the tip of the tweezers Hold your free hand flat against the fish as near the bone site as possible and extract the bone by pulling it in the direction it’s pointing, to minimize damage to the. .. Discard the bone and repeat until the fish is clean Skinning Fillets I like to cook my fish skin on even if I’m going to serve it skinless, as the skin helps insulate the fish from the heat of the