Pin-Boning

Appears in

Sydney Seafood School Cookbook

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Run your finger along the centre of the fillet to find the bones. Place a finger on either side of the bone to prevent the flesh tearing. Grasp the bone with fish tweezers (see Seafood kit) and pull towards the head end (the same direction as the bone runs). Dip the tweezers in water to dislodge the bone, then repeat with the remaining bones.
Alternatively, cut along either side of the bones and discard this section. Called a ‘V-cut’, this is a suitable method when the fish has a dark central bloodline that you also want to discard.

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Part of

Preparing Finfish

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