"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 12-14-2008, 11:39 PM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Walleye is the best! (imho) but you will always have bones to deal with. Me, I like it so much it doesn't matter!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 12-14-2008, 11:46 PM   #12
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
I'm in Plymouth, just outside of the twin cities.

I love walleye too! Very rarely I find bones in it but I've never made it myself either.
__________________

__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 12-15-2008, 01:08 AM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,704
a little fyi: not all fish have bones.

those belonging to the class chondrichthyes (sharks) do not have bones, but a cartilaginous skeleton.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 12-15-2008, 02:04 AM   #14
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by buckytom View Post
a little fyi: not all fish have bones.

those belonging to the class chondrichthyes (sharks) do not have bones, but a cartilaginous skeleton.
....if you want to eat shark. It's not bad, but far from my favorite fish.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 12-15-2008, 06:10 AM   #15
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
Quote:
Originally Posted by ChefJune View Post
Walleye is the best! (imho) but you will always have bones to deal with. Me, I like it so much it doesn't matter!
Did someone say Walleye...?



I CATCH my own fish, CLEAN my own fish, and COOK my own fish. Since there is so much of ME in my fish, I take great pride in presenting MY fish bone-free because of how I clean it. It is checked a final time after thawing from the freezer to insure there are no bones. You simply need to run your hands over the fish on the inside of the fillet to check.

There are a lot of videos on You-Tube about filleting and de-boning fish, you just need to Google them. Everyone cooking fish should be proficient in the knowledge of cleaning fish, if for no other reason than to check the work of the person who originally cleaned the fish.

This Saturday evening I'm cooking and serving Panko breaded walleye for our neighborhood Christmas gathering at our home. Pop on over for a bite...


Oh, and small panfish (bluegills and sunfishes) are among the tastiest fresh water fish you can eat. Yes, they are a pain to clean, but are worth it because of their flavor.

__________________
JoeV is offline   Reply With Quote
Old 12-15-2008, 08:11 AM   #16
Sous Chef
 
radhuni's Avatar
 
Join Date: Apr 2007
Location: Calcutta, India
Posts: 958
I like to chew fish bones. I can even eat fish that have lots of bones like Hilsha (Tenualosa ilisha). My father used to call me 'beral' means cat.
radhuni is offline   Reply With Quote
Old 12-15-2008, 10:30 AM   #17
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
By definition, fish filets are supposed to be boneless but occasionally the fish monger will miss a few. It's very easy to detect them by simply running you hand along the fish. You can either trim them off with a knife or remove them with pliers or tweezers. Tuna and swordfish steaks should always be boneless.

If you have a decent fish market in the area, just ask them to recommend a cut of fish and to check it over carefully to remove all the bones, including any pinbones.
__________________
FincaPerlitas is offline   Reply With Quote
Old 01-03-2009, 07:17 AM   #18
Assistant Cook
 
Kuijt's Avatar
 
Join Date: Sep 2008
Location: Netherlands
Posts: 31
You are wright joeV, but what is the best manner for filleting, on youtube there are to much videos of the same fishes i think and everyone use a different manner, i've made one FISH FILLETING SITE with filleting videos (40) about the best filleting manners of salt-and fresh water fish. The manners i show in my videos are also using in most of the fish filleting factories.

some filleting video's:

Walleye
mackerel
Tuna



Regards
__________________
Kuijt is offline   Reply With Quote
Old 01-03-2009, 07:22 AM   #19
Assistant Cook
 
Kuijt's Avatar
 
Join Date: Sep 2008
Location: Netherlands
Posts: 31
Monkfish: tasty fish without pinbones, he has only one bigbone in the middle!!
__________________
Kuijt is offline   Reply With Quote
Old 01-03-2009, 11:02 PM   #20
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
JoeV, nice 'eyes! While I lived up in MI, we had a walnut-breaded walleye fillet on the menu. Unfortunately, while we lived there, I wasn't into fishing. Now that I'm down here in OK, I got into fishing. Luckily, I can still catch walleyes in some lakes or tailraces. I think the tailrace I normally fish has 'eyes, but I've never fished for them.

Normally I think of 'gills like that as flathead catfish bait. PeppA, on the other hand, wants to eat them. I remember a LOT of folks up in MI eat 'gills.

When I was a kid, I would occasionally clean and cook some 'gills. However, I didn't go to the trouble to fillet them. Just scale the, cut off the head, pull out the dorsal and bottom fins with pliars, clean the innards out, rinse, bread, and cook. Once cooked, pull the fillets off with a fork; they'll slide right off the bones.

I also agree with getting a pair of small pliars to remove pin-bones with. I have a small pair of jeweler's pliars that I keep in my drawer at work to remove pin-bones. I rarely find any in the fish we get, but when I do, it's easily taken care of.

I think cod fillets rarely have bones in them. Whiting fillets don't usually have bones either.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:44 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.