Salmon question...

Discussion in 'Messages for All Guests and Members' started by mofo, Jul 13, 2010.

  1. mofo

    mofo Meat Mopper

    I have just returned from a trip to Wisc. salmon fishing. Some of the filets that I brought home have small sharp bones along where the spine would be. Is there a way to remove those or do you just need to be VERY careful when eating?

    Thanks!
     
  2. bbally

    bbally Master of the Pit OTBS Member

    To ways to remove the pin bones.  Needle nose pliers and some time.

    Or you can cut a high angle V in the flesh on each side of the pin bone line.  And remove that whole stip.
     
  3. mofo

    mofo Meat Mopper

    So this is a common thing with fresh salmon?
     
  4. nwdave

    nwdave Master of the Pit SMF Premier Member

    Yes.  I just smoked a sockeye (filleted) and a coho (steaked, with bones) and yes bones generally are present, even the best fillets have'em.  We are use to the fact and work around them.  If the salmon is "done", bones are easy to remove as you consume the fish.  It's like the rain in Washington State, it just happens and we don't mind.  However, if you're going to ruin the salmon by turning it into paste something or other (my personal opinion, of course) then you need the needle nose pliers and lots of patience.
     

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