Post by: lokidog on November 30, 2017, 09:52:12 PM
Post by: Crunchy on November 30, 2017, 10:02:48 PM
Post by: lokidog on November 30, 2017, 10:18:15 PM
Post by: Crunchy on November 30, 2017, 10:32:48 PM
Post by: JKEEN33 on November 30, 2017, 10:45:40 PM
Post by: lokidog on November 30, 2017, 10:51:10 PM
If I’m giving someone fish, sometimes I will get the stainless needle nose out and pull them. Never had any problem removing them that way. Pull the direction the bone is laying and you can’t tell a bone was ever there.
I figure if I'm giving someone fish, they'd better be happy however it is. :sry: :chuckle:
Post by: BigGoonTuna on December 01, 2017, 04:02:21 AM
Post by: fishngamereaper on December 01, 2017, 06:13:27 AM
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.
Not lazy at all. I do the same... generally the meat above the pin bones gets cut out for canning and the meat below the pin bones is my freezer fillet. I hate bones in my fish...
Post by: Jason on December 01, 2017, 06:44:10 AM
Post by: pianoman9701 on December 01, 2017, 06:51:08 AM
Post by: Fungunnin on December 01, 2017, 07:29:29 AM
Let the fish rest. The bones come out much easier if you let the fish come out of rigamortis. At least 48 hours after catching.
If you want skinless and boneless skin the fillet first then pull the pin bones.
For pulling the bones you want pliers or tweezers with maximum surface contact. I prefer smooth surfaces over heavily textured. My preference is for a set of Japanese pin bone tweezers. They have a wide angled face and flat cut jaws. I'll take a picture when I get to work. They are like $5 and we'll worth it.
Make sure you pull the bones in the same direction they lay in the fish. I place one hand on the fillet to hold it in place and gently pull towards the head and up on the bone.
To make the bones stand out and easier to find run your knife perpendicular to the fish from head to tail. This will cause the bone to poke out a bit more and be easier to find and grab.
Go slowly! The worst thing is to break off the bone half way down so apply even gentle pressure until the bone releases.
.... or you can just pick them out after you cook the fish.
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Post by: Okanagan on December 01, 2017, 07:36:38 AM
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.
^^Another ditto^^
Slide the long fillet knife blade along the pin bones on each side and the meat loss is negligible. It makes a Y shaped fillet, totally boneless. I have used pliers to pull out pin bones and this is much faster and gets them all. My wife loves salmon but won't eat it any other way than our boneless method.
Post by: Encore 280 on December 01, 2017, 09:09:47 AM
Post by: hollymaster on December 01, 2017, 09:29:14 AM
Post by: lokidog on December 01, 2017, 09:44:54 AM
Man, I feel sorry for you guys with wives that freak over a bone in their fish..... :o
I'll have to look into those pullers though.
Post by: jackelope on December 01, 2017, 10:13:30 AM
https://www.amazon.com/W%C3%BCsthof-5880-Fishbone-Plier/dp/B0000DJZ1A
Post by: Alchase on December 01, 2017, 10:43:52 AM
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.
Post by: kisfish on December 01, 2017, 11:44:14 AM
Post by: Stein on December 01, 2017, 11:48:09 AM
Post by: Angry Perch on December 01, 2017, 11:52:10 AM
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.
Post by: plugger on December 04, 2017, 05:34:55 AM
Post by: Band on December 04, 2017, 11:05:50 AM
Post by: 2MANY on December 04, 2017, 11:09:38 AM
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.
Post by: Skillet on December 04, 2017, 11:28:26 AM
If you plan on freezing the fish, pull them after you thaw them out. they come out way easier:yeah:
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.
Post by: Wetwoodshunter on December 04, 2017, 11:54:36 AM
Here is the ticket, and it will keep all ya'll wives happy.
Post by: WSU on December 04, 2017, 12:18:46 PM
Post by: SeatoSummit88 on December 04, 2017, 02:08:06 PM