TECHNIQUE FOR CLEANING SEA ROBIN
Many people agree that a sea robin smaller than 14″ or so isn’t worth the effort because you won’t get a lot of meat but that’s your call.
Filet them and take out the “Y” bones with a cut along each side of the bones. You can feel them after you filtet the rib bones out and take off the skin.
When done you have a filet with a small “Y” taken out in the area that would be just behick the gill plate. It is now completely boneless.
Here is an excellent instructional video that will walk you through it. It shows the cleaning of the European version of a Sea Robin also known as a Gunard but the process is the same. http://www.filleting-fish.com/tub-gurnard-sea-robins