"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-11-2012, 12:25 PM   #1
Honey Badger
 
Join Date: Dec 2008
Posts: 2,642
Removing Pin Bones?

How do you remove those tiny pin bones from a Salmon steak?

Thank you

Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 03-11-2012, 12:48 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,543
By feel and with a small pair of pliers or tweezers.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-11-2012, 12:51 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Chef Munky View Post
How do you remove those tiny pin bones from a Salmon steak?

Thank you

Munky.
Run your hand lightly down against the pin bones. Get your pliers in the other hand and when you feel a pin bone, grab it with the pliers and pull it out. A standard pair of pliers will do the job.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-11-2012, 01:10 PM   #4
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Needle nose pliers.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 03-11-2012, 01:14 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,936
If it's a salmon steak, it's harder to do because of the way it's cut.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-11-2012, 03:01 PM   #6
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
Also called Y-bone, it helps to know the basic skeletal anatomy of a fish. Then you know where the bones are supposed to be, and won't miss any that you can't feel by touch. I test pulling one out with fingers before resorting to needle-nose pliers; a fattier individual's bones may slip right out. Sometimes, depending on its preparation, I also don't bother with them, simply announcing with service that I have left the bones in. Restaurant service is one thing, but at home, with a large fish like salmon, I think the bones enhance the meal's experience.

A steak cut assumes you want to pick at its bones...
__________________
spork is offline   Reply With Quote
Old 03-11-2012, 03:21 PM   #7
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Removing Y-Bones from a Northern Pike Fillet - YouTube
justplainbill is offline   Reply With Quote
Old 03-11-2012, 04:22 PM   #8
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,548
Quote:
Originally Posted by Zhizara View Post
Needle nose pliers.

That is what I use!

Everybody needs a kitchen set of tools!
Aunt Bea is offline   Reply With Quote
Old 03-11-2012, 04:26 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,936
Quote:
Originally Posted by spork View Post
...Restaurant service is one thing, but at home, with a large fish like salmon, I think the bones enhance the meal's experience.

A steak cut assumes you want to pick at its bones...

I disagree. The last thing a diner wants to deal with is annoying little pin bones in every other mouthful of fish. IMO, if it's not appropriate for a restaurant meal, it's not appropriate for home either.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-11-2012, 04:49 PM   #10
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I disagree with leaving them in too. I had one lodge in the back of throat and I couldn't get it out without the help of others and a pair of pliars. I would prefer to remove them from the filet/steak rather than my family/guests.
4meandthem is offline   Reply With Quote
Old 03-11-2012, 05:10 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by 4meandthem View Post
I disagree with leaving them in too. I had one lodge in the back of throat and I couldn't get it out without the help of others and a pair of pliers. I would prefer to remove them from the fillet/steak rather than my family/guests.
I have to agree. Too dangerous to serve something that can potentially kill someone. Should the bone make it down the throat, it can pierce the intestinal track and create peritonitis poisoning. And they won't discover the cause until they perform the autopsy.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-11-2012, 05:37 PM   #12
Honey Badger
 
Join Date: Dec 2008
Posts: 2,642
Thank you everyone.I went with the feel and pull with needle nosed pliers technique. Didn't miss one bone. Yeah me..

I had bought at the time 2 large 4Lb fillets. While cleaning them up trimming off the excess ugly fat,-off sides pieces. I went ahead and cut them into individual steak pieces.

Everyone around here has been sick for a week so I was in a hurry to get that taken care of and frozen before it went bad. I was down 3 days.

Were like some here when it comes to the bones. It's not acceptable at a restruant to bite into a piece and choke on the bones. You shouldn't have to pick out the bones. Not with the prices they charge for it anyways. Cooking it at home bone in doesn't do anything to enhance the flavor. In my house the only thing it would enhance is a complaint. Who's going to hear that? ME!

You were right Andy, it was a little work because it was steak cut.

Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 03-11-2012, 05:49 PM   #13
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,936
Munky, a filet is a piece of salmon all from one side of the fish. A salmon steak is a cut across the length of the fish with some of the filet from both sides and a section of the backbone.

What you did was to portion the filet into servings.

Here is a picture of a steak. You can see the backbone in the middle.
Attached Images
 
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-11-2012, 05:56 PM   #14
Honey Badger
 
Join Date: Dec 2008
Posts: 2,642
I sure did Andy.. Ooops.. Saw those at the time. Hey I was quesy at the time. Didn't look appealing. I just wanted out of that section anyways.

Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky 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




All times are GMT -5. The time now is 10:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.