While fish soup or broth is better when you boil fish with bones inside, fish steaks are way better without them.
It's not that easy to remove them - it requires some skills and technique, and probably a special tool as well.
Let's find out more about it.
Prepare the Necessary Tools
You'll need a pair of clean tweezers or fish bone pliers, a sharp knife, and a clean cutting board.
Locate the Bones
Carefully examine the fish and identify the location of the bones.
The most common areas for bones are along the centerline, near the head, and along the lateral sides of the fish.
Steady the Fish
Place the fish on a clean cutting board and hold it firmly in place to prevent it from slipping.
Make a Small Incision
Using a sharp knife, make a small incision along the line of the fish where the bones are located.
Ensure that the cut is shallow to avoid cutting through the bones or internal organs.
Expose the Bones
Gently spread the incision apart using your fingers or the handle of the knife to expose the bones.
Be cautious not to tear the flesh or push the bones further into the fish.
Remove the Bones
With the tweezers or fish bone pliers, grasp the exposed bones one by one at the base near the fish's spine.
Hold the bone firmly and pull it out gently and steadily in the same direction it points.
Inspect for Bone Fragments
Before cooking or serving the fish, inspect it visually and run your fingers along the flesh once more to ensure no bones are remaining.
