UNDATED - BC-ASK-MARTHA-FISH-BONES-CURRY-ART-NYTSF -- Skin your fish with a sharp, thin-bladed knife after deboning it -- otherwise, the process might pull apart the fillet. (CREDIT: James Baigrie) -- ...

Earlier this week, in the kitchen of Metropolitan State University’s Hospitality Learning Center, two Colorado chefs showcased their fish scaling, fileting, pin-boning, butchering and cooking skills ...