How To Debone Fish
- July 9, 2009
- 641 Views
contributor
Jael Galvan
Here’s how to remove the bones from a fish while leaving it intact to cook whole.
You Will Need
- A filet knife
- A cleaned and gutted whole fish
- Needle-nose pliers or tweezers
Step 1: Use the correct knife
Use a filet knife, which is designed specifically for cutting fish. A long, thin, flexible blade that is very sharp will slide under tiny fish bones without tearing the meat.
Don’t use a serrated or electric knife to debone a fish. It will shred the delicate flesh.
Step 2: Remove the fins
Slice off any intact fins. To remove the dorsal fin, make a cut on either side and then pull it out.
Step 3: Loosen the spine
Lay the fish on its back and cut alongside the spine on either side to separate it from the meat. Sever the pin bones from the spine as you go.
To keep your fish whole, cut down to the skin along the spine, but be careful not to cut through it.
Step 4: Remove the spine
Cut through the spine at the tail and head to remove it.
Step 5: Remove the rib bones
Lay the fish flat and run your knife just under the rib bones on either side to remove them.
Step 6: Remove the pin bones
Gently scrape the surface of the meat with your knife blade on both sides to raise the pin bones; then use pliers or tweezers to remove them.
Step 7: Cook your fish
Now you’re ready to cook your fish. A stuffed whole fish makes an elegant meal for a special occasion.
Did you know? There are more species of fish in the world than the total number of amphibian, reptile, mammal, and bird species combined.
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