Pin-boning is the removal of the thin bones in cooked or raw fish fillet one by one, using tweezers or fingers. The surface of the fillet is gently stroked to feel where the bones are, and they are pulled out without breaking up the fish flesh. It is a basic preparation step applied in the kitchen for fillet presentation and safety of consumption.
Where It's Used
“Don't forget to debone the salmon fillet before cooking.”