Check fish fillets for pin bones by running a finger along the bone line
Before cooking, feel along the fillet’s bone line to find and remove any remaining pin bones.
Run your fingertip down the center/bone line of the fillet. If you feel “hairpin” bones, remove them before cooking.
The short version
- Feel for bones even if the fish looks cleaned
What goes wrong
Assuming fillets are bone-free
Always run a finger along the bone line to confirm
Why it works
Pin bones are hard to see but easy to feel; removing them improves eating quality and safety.
Put it to use
Learn next
Cook fish to 145°F and use opacity as a visual doneness cue
Fish is done around 145°F and should turn from translucent to opaque.
If you rinse seafood, pat it dry before cooking
The video notes seafood may be quickly rinsed, but you should pat it dry before cooking.
How to remove salmon pin bones with tweezers (and why it’s easier after skinning)
Run your fingers to find pin bones, then pull them out with tweezers; removing the skin first makes them come out easier.
How to skin a salmon fillet by pulling the skin while slicing underneath
Start at the tail, nick the skin, then hold the skin and slice horizontally while pulling the skin away so the knife does the work.