Fish were filleted and dried or boiled. The fish was filleted and then dried and salted. They are sold fresh, frozen, smoked, salted, filleted, or as steaks. It is then cleaned, filleted and salted. The fish is filleted, dusted with flour, salt and pepper and braised in butter. Large wreckfish may be divided into steaks, while smaller fish are filleted or baked whole. It can be boiled, filleted and fried in butter, or baked. Chinese men, typically, filleted and butchered the fish. At a further stage, the fish might be mechanically gutted and filleted. The fish are filleted before being hung on racks to dry. All fish is filleted, no bones should be found in the fish. When properly filleted, the naturally venomous fish is safe to eat. The meat of this fish is almost always sold filleted, often frozen. The fish is generally filleted on the diagonal. This allows the fish to be killed, bled, and filleted before rigor has occurred.