My husband loves salmon. I dislike the price, but I like a happy husband. And I can admit it tastes pretty good. Especially when I make my “Roast Salmon w/ Bell Pepper-Tomato Vinaigrette.”
The only annoyance is those little bones running in a line down the entire fillet. For those who are curious, they’re “floating” bones (aka- not attached to the skeleton) called ‘pin bones.’ They’re not dangerous; they’re fairly soft. You can leave them in. But ascetically- and to the happiness of your guests- it’s easiest to remove them pre-cooking.
First things first. Do NOT buy any special equipment. Ignore the overwhelming urge to waste money on a pair of “fish tweezers.” Use either regular tweezers or needle-nose pliers. I use the pliers.
Second- pull at a 45° angle. Yep, that is the secret. Firm, gentle pressure pulling at a 45° angle. Don’t try to cut them out. Don’t yank them straight up. Or straight out.
I know it’s a fairly straight-forward process, but I went ahead and photographed it. Step-by-step pictures are much easier than trying to figure out written instructions while your hands are covered in fish juice.
Forgive the less than stellar formatting on this post! I’m still learning!