How to remove pin bones and skin a fish fillet

Two small jobs make a fillet nicer to eat: pulling the pin bones and, if you like, removing the skin. Both are easy with the right tools.

Tools

• Clean fish tweezers or small pliers
• A long, thin, very sharp knife
• A cutting board, and a damp cloth under it so it does not slip

Pulling pin bones

1. Lay the fillet skin side down. Run a fingertip along the centre line from head end to tail end; the pin bones stick up slightly.
2. Grip each bone with the tweezers close to the flesh and pull firmly at a slight angle, in the direction the bone points.
3. Check again with your fingertip. A salmon fillet usually has a row of about twenty bones.

Removing the skin

1. Place the fillet skin side down with the tail end towards you. Use a little salt on your fingers for grip.
2. Cut a few millimetres into the flesh at the tail end until you reach the skin.
3. Hold the skin tight with one hand and slide the knife away from you between skin and flesh, keeping the blade almost flat.

When to keep the skin

Keep the skin on if you pan-fry for crisp skin or cure gravlax at home. See how to cook fresh fish fillets.

Order by Monday 22:00 for delivery on Friday (CHF 29) or pickup in Zollikon or Morges. See delivery and the FAQ.

Allergens: fish.