De-Boning a Fish: How to Easily Remove the Bones From a Fish

You can either remove the bones from your fish after ingestion it. Blade Guru is really a whole lot simpler to remove them when the fish is cooked but it’s generally not very nice to consume fish which has had the bones left in it.

The very first step is to clean and rinse the fish thoroughly. Using a sharp knife, cut directly down into the bass, only behind the gills until the blade touches the backbone. Then rotate the knife so the blade is laying flat against the backbone, parallel to the cutting surface. The sharp edge should be toward the tail. Using a gentle back-and-forth sawing motion, cut across the backbone all the way down the fish to the tail, then under the fillet. Repeat the exact same for the other side after turning the fish over. Now the backbone was taken away and the ribs and pin bones have to be removed next. Only cut the rib cage bones from the fillet by slicing between the beef of the fillet. Eliminate the small pin bones by pulling out them with a set of needle-nose pliers or tweezers. If they are not visible, feel for the hints of the bones with your fingers.

Always make sure you use caution when dealing with sharp knives. Dull knives shouldn’t be used, since the blade will have a propensity to tear the fillet instead of cleanly slice through it. Using a serrated or electric knife fish will even shred the beef.

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