Too much of an urbanite to worry about pin bones in fish these days, but as a kid, I disliked eating whole fish for this reason. The pin bones were a nuisance to eat around. Helpful video!
To keep the flesh cold and protect the fat when working with delicate proteins like salmon, work on granite or quartz that was previously chilled with ice packs.
A couple of years ago, I bought a granite cutting board and chill that in the fridge for a couple of hours when I need a cold surface to work on. It works great!
I have been using an slightly curved medical forceps for quite a few years. They grip the pin bone but doesn’t break it and are easy to clean/sanitize
a lot of beautifully talked through technique in under 3 minutes...thanks and congrats!!!
That was great Chef Gavin. I've done that process a bunch, and always forget to work with chilled product. Great reminder.
Too much of an urbanite to worry about pin bones in fish these days, but as a kid, I disliked eating whole fish for this reason. The pin bones were a nuisance to eat around. Helpful video!
Great tip using the knife to make those bones stand up,will be fun to try it.
Ty mate, just glad to see you.
Have a nice day.
To keep the flesh cold and protect the fat when working with delicate proteins like salmon, work on granite or quartz that was previously chilled with ice packs.
A couple of years ago, I bought a granite cutting board and chill that in the fridge for a couple of hours when I need a cold surface to work on. It works great!
I like the technique video
Thanks
the tweezers look different to the ones you have linked!
How to remove worms?
You should tell people they need to file the skin off because the pin bone is connected to the skin
Who here came from the Gordon Ramsey vs. fishmonger Guinness challenge footage?
First!
I ain't got time for that. Just cut a small amount of flesh and get rid of them with 2 quick cuts.
Second!
Dont u hear about fish tweezers?? Amateur