Before cooking salmon fillets, it is recommended to check the bones. These small "floating" bones do not attach to the main skeleton of the fish and remain hidden in the flesh after the fish is cut into pieces. Some fishmongers will remove them for you, but others won't. Coniferous bones are hard to find and are best detected by touch. To find and delete them, follow these steps:
Step 1. Place the fillet on the work surface and move your finger along it. If you have thorns, you should be able to feel the nails.
Stage 2. As you trace the bone, slide one of your hands under the mesh under the bone and lift the mesh slightly to allow it to flex and the bone to pop out.
Step 3. Grasp the end of the bone with fish tweezers or needle-nose pliers and slowly and steadily pull on the bone, moving gently until it comes loose. Repeat until the steak is boneless.
Choose a tool
The pin bones are slippery, so you need a tool with a good grip to remove them. Many cutlery manufacturers sell fish tongs specially designed for this task and they work flawlessly. We love the fishbone tweezers from the Sekeen store.
But if you don't like the cluttered kitchen drawer with special tools, pliers with needle holes sold at iron stores can help. If you use it for other household chores, clean it well before and after.
Step 2. When you find a bone, slide one hand under the fillet and lift the fillet slightly until it bends and the bone comes out.
