Boning Cooked Fish Steaks

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Removing the bones from fish steaks makes them easier to eat, though the flesh divides in pieces. Here, cod is shown.
  1. With a fork held upright, peel off skin surrounding the cooked fish by curling it round the back of the fork and turning the fork outward.

  2. With the tip of a knife, pierce the central bone. Twist the knife and lift out the central bone with the surrounding spines attached.

  3. Detach the small fin bones at the edge of the steak. On larger steaks, the flesh can be divided into four pieces after boning.