How to Debone Fish
While fish can be deboned either before or after cooking, most prefer the taste of a fillet that has been deboned before it has been cooked. Others prefer the ease of deboning an already cooked fish. There is no right or wrong time to perform the procedure and the timing depends entirely on personal preference and the type of recipe being prepared.
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Things You'll Need
- razor-sharp knife
- needle-nose pliers or tweezers
- cutting board or other flat, clean surface
- cold, clean water
Instructions
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Before you can remove the bones, you must make certain your fish is thoroughly gutted and cleaned on both the inside and outside. Always use cold tap water for this task, as lake or river water can and frequently does contain contaminants.
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After the fish has been cleansed, dressed, and gutted, the next step is to remove its backbone. The fish should be placed on its side. Using a sharp knife, began cutting the fish just behind the gill plate until the blade hits the fish's backbone.Keeping your blade both flat and parallel to the cutting surface, the sharp edge of your blade should face the fish tail. Carefully slice down the length of the backbone to the tail. Once you complete this process, turn the fish over and repeat the process down the other side.
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To remove the rib bones, simply slice between the rib bones of the fish and meat of the fillet and pull the bones out.
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Removing the pin bones is often the most challenging part of deboning a fish. It is not particularly a difficult task, but it is one that requires a bit of patience and greater dexterity than the backbone or ribs.The easiest way to remove pin bones is to use either needle-nosed pliers or tweezers to clasp onto the bones and pull them free from the fish.
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After you have removed the bones using the methods above, carefully use your fingers to feel inside the fish for any bones that might have been to small too remove using tweezers.
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Tips & Warnings
Use sharp, non-serrated, non-electric knives. Dull, serrated and electric knives will tear the meat of the fish instead giving you a clean slice.
If your fish is particularly slippery, add a small amount of salt to your hands and the cutting board to make it more manageable.
As with any time knives are used, safety precautions should be used. Always slice with the blade facing away from you.
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Comments
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I love all I read about fish deboning. Aspiring to become an executive chef but dnt know how to strat.
