Pin bones in salmon - remove them?

[jackelope]

I hate bones in fish too. Bought these, they work great.

https://www.amazon.com/W%C3%BCsthof-5880-Fishbone-Plier/dp/B0000DJZ1A

[Alchase]

Yep needle nose pliers work great!

FYI, your wife's eyebrow tweezers also work great, just do not forget to clean them "before" you put them back in her draw, bad things will happen.

[kisfish]

I always pull mine before they go in the freezer. I personally like to be able to cook them up and not have to worry about the bones. I always use my leatherman as well.

[Stein]

I either leave them or cut them out and end up with an upper and lower filet.  Pulling them is more work than I am willing to do.

[Angry Perch]

i'm lazy, i'll usually slice out the section with the pin bones.  if you're careful, you'll only waste about an 1/8" thick strip of meat.

This, and they don't go the entire length of the filet (at least not any significant ones). I always leave skin on salmon, so it all still cooks/ smokes up as a single piece.

[plugger]

If you plan on freezing the fish, pull them after you thaw them out. they come out way easier

[Band]

I'll tell you what works best for smoked fish, wastes zero flesh, and is very quick and easy as well.  After smoking, you'll notice that the pin bones stick out slightly.  Take the edge of your sharp fillet knife, lay it parallel to the flesh and let it catch on the edge of the end of the bones sticking out and simply lift the blade and several bones come out at a time very easily.  Work your way down from the beginning to the end of the pin bones.  Easily takes less than 10 seconds per fillet.  Once you try it you should quickly learn the right angle of approach.

[2MANY]

I'll tell you what works best for smoked fish, wastes zero flesh, and is very quick and easy as well.  After smoking, you'll notice that the pin bones stick out slightly.  Take the edge of your sharp fillet knife, lay it parallel to the flesh and let it catch on the edge of the end of the bones sticking out and simply lift the blade and several bones come out at a time very easily.  Work your way down from the beginning to the end of the pin bones.  Easily takes less than 10 seconds per fillet.  Once you try it you should quickly learn the right angle of approach.

This before you vacuum pack or you will have some slow leaking bags that lack their vacuum.

[Skillet]

If you plan on freezing the fish, pull them after you thaw them out. they come out way easier

I have a pair of curved hemiosats that work perfect for pin boning.  20-30 seconds per filet, barely able to tell I've been there when I'm done.

[Wetwoodshunter]

Here is the ticket, and it will keep all ya'll wives happy.

[WSU]

I don't remove them.  It's easy to take them out when you're eating.

[SeatoSummit88]

As mentioned above, letting the fish rest so that the muscle composition is not tough any more makes it very simple to remove the bones. There is around 20 pin bones, start from the front of the fillet and work towards the tail, keep in a straight line and use a pin bone remover or medical tweezers. I personally would not cut the portion out, because that's some quality meat your losing out on.