Pin-Boning Fish

Pin-boning is the removal of the fine bones in a raw or cooked fish fillet, one by one, using tweezers or fingers. Gently run your fingers over the surface of the fillet to locate the bones, then pull them out without tearing the fish flesh. This is a basic kitchen preparation step for the presentation and safe consumption of fillets.

Where It’s Used

“Remember to remove the pin bones from the salmon fillet before cooking.”