Chef Ingo Mark demonstrates the fine cutting of the fillet on a silver carp. The y-bones are cut at 2 mm intervals so that they no longer interfere with eating. Wiesau (VGem), Germany

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Size: 8569px × 5713px
Location: Tonwerkstraße, Wiesau (VGem), Bavaria, Germany
Photo credit: © Georg Berg / Alamy / Afripics
License: Royalty Free
Model Released: No

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