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Post by Silver Fox on Dec 13, 2008 10:57:29 GMT -5
Thanks for taking the time to post all these recipes, I intend to try several.
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Post by Raz on Dec 15, 2008 6:29:43 GMT -5
Me too. Thank you Randy.
G
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Post by champlain fisher on Dec 20, 2008 17:22:13 GMT -5
A little quicker and easier way to get the pin bones out of a fillet is to cut them out. Let me see if I can type out how I remove them.
With the skin side down take your knife and score a line right next to the pin bones on the top(back) edge of the fillet. Do not go very deep, you will feel the bones with the knife tip. Once you have scored a line to follow turn the knife at a 45 degree angle with the cutting edge facing towards the top(back) edge of the fillet. Cut through to the skin. The knife should be sharp enough and flexibile enough to follow over the bones. On the bottom(belly) side of the pin bones cut right straight down to the skin. Then when you skin the fillet the pin bones come out in a strip and you only lose a bite or 2 of the fillet. Northerns take a little different cut on the belly side to get the y-bones out. After a couple times of doing it it will seem very easy to do.
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