Pin boning


So you'd like to give pin-boning a go. Well, first things first, GOOD LUCK! This is definitely not a straight forward undertaking and unless you're lucky or particularly apt at this process it can be continually frustrating. However, if you persist and have success the result is very rewarding. Don't be modest in letting the company you are sharing your efforts with know what was required in getting the resulting deliciousness on the table.

 The odd pointer might help in getting the best possible result.

Before starting, run your forefinger in a gentle but firm manner across the width of the fillet from the head end to the tail. This will help to expose the tips of the bones making it easier not to miss any.

Use the right tools. We use anything from specifically designed stainless steel pin-boning  pliers which cost in excess of $80 to purpose designed tweezers that are approximately $30. these make a big difference to the result you are able to achieve.

Take your time. These are delicate, fragile bones with ends that adhere to the inside of the skin. Haste can mean leaving most of the targettted bone in the flesh. If you then decide to further extract it chances are you'll end up mutilating the flesh and ruining the aesthetic.

Extract in the direction the pin-bones protrude. Usually this is straight forward as they follow the protein lines (the white stripes in the flesh).

Check and recheck your work. You put a bit of work in to getting this right, don't let the odd straggler pin-bone ruin it.