How to Pick Bones from Any Fish: Not as Difficult as It Seems

Fish is good for everyone if it is a fillet. But who knows how this fillet is produced on an industrial scale? Everyone knows the chemical methods of removing bones from fish.

Mechanical - this is more the lot of housewives. We will tell you how to cook fillets from any fish or fry a bony one.

Option #1

This option can be used for more than just cleaning herring.

1. The carcass needs to be cleaned of scales, fins, then remove the head and entrails, and then wash.

2. Take the sharpest knife and cut off the top part of the spine and make a cut along the spine.

3. Take the carcass in your hand and with the other hand turn the fish tail in different directions several times.

After such manipulations, all that remains is to pull the tail and pull the spine out of the carcass. Small bones will have to be selected manually.

Option #2

If you need to make minced fish, cut it into pieces, put it in a bowl, pour boiling water over it and leave for 2 minutes, covered with a lid.

Then drain the water and repeat the same procedure again, but this time leave the fish for 1.5 minutes.

The fish will not be cooked during this time, but it will become soft. After this, the pieces can be easily separated along the spine and everything, even small bones, can be removed. The skin will also peel off by itself.

Option #3

It is more suitable for small and medium river fish. It is necessary to make frequent cross-shaped cuts on the carcass to the bones. Of course, the fish should already be gutted and cleaned. After this, the fish can be baked, fried or stewed. But it is best to fry - thanks to the cuts, the bones will become soft and their presence will remain unnoticeable.

• Related news:
• kitchen
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• 27 January 2023

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