How To Remove Pin-Bones From Fish

Fish fillets are versatile, tasty and easy to cook. They’re a lot more enjoyable to eat if you take a few minutes to remove any fine pin-bones before cooking them.

Pin-bones are the fine, flexible bones found down the centre of fillets, rather than the larger skeletal bones. They aren’t actually bone, rather they’re calcified ligament and quite easy to remove with a pair of fish tweezers and a firm grip. At a pinch, regular tweezers that have been sterilised can be used.

The pin-bones of some species, such as salmon and trout, come away more easily and cleanly than others. Don’t worry if the flesh tears a little and some comes away with the bone – you’ll generally serve fish skin side up, or if the flesh side is on display it’s usually covered with sauce or a garnish.