Article: Springy, cushy carpet is great at absorbing sounds and frequencies in the room, cutting down noise significantly. Even several thick rugs can help keep noise down, and are an important step in soundproofing. Don't forget about the floor! Mass absorbs sound, and this thin sheet is made to absorb a lot of it. You buy it by the roll, which you then cut and apply to the walls, ceiling, or floor. Make sure that, as you work, you don't leave gaps between the sheets. This significantly decreases effectiveness. Cracks, seams, and exposed bits of wall and duct will all pull sound in from other parts of the house. Even if the wall or ceiling is already built, a little sound-proof caulking can close out unwanted noises.  Cover up wide or open door and window frames with an adhesive weather strip. Pay special attention to air ducts -- a lot of sounds often enter through them. Remember -- mass is your friend. Big, thick blankets on the walls will absorb sound from the outside much like insulation would on the inside. It doesn't always look great, but it will soundproof in a pinch.
Question: What is a summary of what this article is about?
Lay down a carpet. Purchase and apply mass-loaded vinyl to the walls and ceiling. Use acoustic caulking to fill in any air holes in the room. Tack thick blankets up to the walls for a temporary solution.

Problem: Article: Cover both sides of the fish with seasoning. You can add a splash of olive oil to the exterior of the fish before adding your spices to help the seasonings stick. After adding the spices, place your fish directly in the hot skillet. Blackening fish in a skillet takes a little longer than grilling because of the reduced temperature of the stove. Keep your stove on medium-high and flip the fish fillets halfway through. Reduce the heat to medium-low for the last 2-3 minutes. Your meat will be done when the edges have blackened, and the fillet has a smoky color. The meat should be easy to pull apart with a fork. Refrigerate any leftovers in an airtight container for 2-3 days.  You can also freeze any leftovers in an airtight container or bag for up to a month. Use a meat thermometer to make sure that the inside of the fish has reached at least 145 °F (63 °C) if you are unsure if it is done.
Summary: Sprinkle the fish with salt and ½ to 1 tsp (1 to 2 grams) of seasoning. Place the fish in the skillet for 5-6 minutes. Serve your fish immediately and store leftovers in the fridge.

INPUT ARTICLE: Article: Top-level Domains (or TLDs) are the final part of your domain name, the letters following the dot. There are two TLDs that are commonly used regardless of the nature of the site and that is .com or .net. These are useful as people will assume it is one or the other if they can't remember or do not know your website address. There are a few domains that are used for businesses, beyond the normal two, and you may want to consider them. Using one of the unusual TLDs can help keep costs down, as these usually cost less money to register. Examples include .biz, .info, as well as the industry specific and qualification-requiring options. While the .org TLD is now open to anyone, it is usually used to indicate an organization or non-profit entity. If you are such an entity, it would be a good idea to get one of these domains, as it will lend legitimacy to your organization. While the two most common TLDs are usually used in personal sites, you do have a wide variety of options available to you, if you would rather set yourself apart or save some money. Widely consider your options before settling. There are also TLDs for many of the different countries and regions. If you have a business that only operates within your country, it may be a good idea to choose one of these. They also serve to set your site apart and lower the cost, as the name will be in less demand. Make sure when you choose a name and TLD that you read out loud how the whole thing sounds together. Look for ways in which the spelling or pronunciation might change if the dot was removed. People will accidentally create awkward or offensive phrases, especially if choosing one of the non-standard TLDs. You can also use this to your advantage and make your web address a phrase, like "noneofyour.biz" or "weare.us". Some TLDs require certain credentials to get. These include TLDs like .aero, .int, .museum, or .pro. If you have the credentials necessary to get one of these domains, you may want to consider it. Otherwise, don't worry about these, as you will be unable to get them.

SUMMARY: Choose a common TLD. Indicate a business. Indicate an organization. Indicate a personal site. Indicate your region. Consider the final phrase. Keep limits in mind.

with a large set of tweezers or boning knife. There is no way to totally avoid getting bones in your fillet, but you can remove them once the flesh is cut away from the spine. Feel along the middle of your fillet from the head to the tail end for bones, and use your tweezers to carefully remove them. the fillet with a fillet knife. Place the fillet skin-side down and make a cut where the skin meets the flesh. Slowly move your knife towards the opposite end, being sure to firmly grasp the skin and pull it away as you slice. Similarly to de-scaling the fish, it is recommended to remove the skin before preparing a fillet to eat, but if you like skin on your fish, go ahead and leave it on. The chewy skin is unappealing to some, but it does contain additional nutrients and vitamins. Depending on the type of fish you have, it may have a lot or hardly any belly fat. Salmon, lake trout, and mackerel are known for being high in fat content. Using your fillet knife carefully cut this away as you would with a steak — after all, these fillets are essentially fish steaks! If you like fat on your food, by all means leave it on, but generally fish fillets are served as lean as possible. Run water over the fillet then dry it with a paper towel, being careful not to leave any fibers on the flesh. If you won't eat the fish within two days, you should wrap it tightly in plastic wrap, put it into a ziplock bag, and keep it in the freezer. The fish will stay good for 2 to 3 months in the freezer.  If you plan on eating it within two days, fill a container large enough to hold the fish halfway with crushed ice, place the fish on top, cover the container and store it in the fridge. You should rotate ice if it melts before you eat the fish. Keep in mind that fish will rot in the refrigerator if not kept on ice.
++++++++++
One-sentence summary --
De-bone the filets Skin Trim away excess belly fat and other fat. Rinse the fillet with water, then store it on ice for later use.