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If any part of a fish is much thinner than the rest, such as the belly of this salmon, cut it off. Either grill the thinner part separately or discard it if it is just a trimming.
Some fillets may appear to be completely boneless but if you run a fingertip over the surface you might feel the ends of tiny bones (called ’pin-bones’), which must be removed.
Use needle nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle (towards the head of the fish), without tearing the flesh.
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