Fish soup or broth is indeed tastier if you cook the fish with the bones. But the same cannot be said about fried fish or fish steak, alas.
It is not so easy to cope with this procedure – you will need certain knowledge, as well as special tools, ADVICE.NEWS reports. So let's find out more about it.
Prepare the necessary tools
You will need a pair of clean tweezers or fishbone tweezers, a sharp knife, and a clean cutting board.
Find the bones
Carefully examine the fish and determine the location of the bones.
Most often, the bones are located along the midline, near the head and along the sides of the fish.
Secure the fish
Place the fish on a clean cutting board and hold it firmly to prevent it from slipping.
Make a small cut
Using a sharp knife, make a small cut along the line of the carcass where the bones are located.
Make sure the cut is shallow so as not to cut through bones or internal organs.
Bare the bones
Gently spread the cut with your fingers or a knife blade to expose the bones.
Be careful not to tear the flesh or push the bones deeper into the fish.
Remove the bones
Using tweezers or fish bone nippers, pick up the exposed bones one by one at the base near the fish's spine.
Hold the bone firmly and pull it gently and firmly in the direction it is pointing.
Make sure there are no bone fragments left.
Before cooking or serving fish, inspect it visually and run your fingers through the flesh again to make sure there are no bones left.
