[Sca-cooks] Deboning Fish
nostrand at acm.org
Sun Nov 23 20:26:03 PST 2008
Greetings from Solveig! Salmon is particularly easy to debone, but
you should consider deboning your fish prior to cooking it.
Regardless, deboning is properly a two step process.
1. Remove the spine and the major bones.
2. Use large tweezers (available at Asian markets) to individually
pull out the remaining bones.
The result is a fillet with absolutely no bones in it. This is what
is done in the process of preparing sashimi.
Very technically, according to Ryōri Monogatari, sashimi should be
blanched and then iced prior to being
Your Humble Servant
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