[Sca-cooks] Deboning Fish

[Solveig Throndardottir]

Noble Cousins!

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
served.

Your Humble Servant
Solveig Throndardottir
Amateur Scholar