As a few know from my other thread, I'm making four filets and my last concern is around deboning. I've always made two filets, and deboned after cooking. Thinking ahead with four filets, and the key concern is how to get bones out on ALL of them in time to still serve warm, I'm wondering if anyone has a technique that is more efficient. As miso black cod usually goes, I broil, then finish in oven. Problem is, when it comes out with that nice brown char, getting to the bones is a PITA. Tough to see, tough to grab with tweezers underneath the char, etc. Takes a bit more time than I'd like. Now I'm dealing with 4 filets, and worried it'll take way too much time. Any thoughts on better methods? I tried pulling a couple test bones prior to cooking, and it just destroys the flesh too much. thanks!