How to Debone a Fish
Deboning a fish may seem like a daunting task, but Sam Talbot shows you how to do it in just a few easy steps. First and foremost, you'll need a sharp boning knife -- a serrated knife or electric knife will just rip through the flesh. Start by running your blade from head to tail. Remove the cartilage and belly. Take out the pinbones one by one, remove the skin and cut into portions. Voila!
Step 1: Getting Started
Make sure you have a sharp boning knife. Start where the head would have been, and pick up the belly with your left hand. Take the tip of your knife and run it down from head to tail.
Step 2: Remove Cartilage and Belly Bones
Lay one of the halves skin down and use your hand as a guide. Place your left hand on the fish, find the pinbones and filet it straight down to the tail, removing the belly.
Step 3: Remove Pinbones
Take the back of your boning knife and pull it along your filet. You should see the pinbones pop up like dominoes. Use pliers to pull the bones out at an angle, one by one. Don't pull up, as the bones will tear the flesh.
Step 4: Remove the Skin
Take a towel and hold the fish down so it stays secure. Again, start an angle and use your boning knife to cut right down the back of the skin.
Step 5: Cut Into Portions
Cut your beautiful filet into nice 5-ounce portions and enjoy!
Items You'll Need
- Fresh Whole Salmon
- Sharp Boning Knife