bones. They’ll feel like firm little bumps in the flesh.
Use your fingertip to press the flesh right around the
end of the bone to expose it a little bit. Grasp the
exposed end of the bone firmly with the tip of the
tweezers. Hold your free hand flat against the fish as
near the bone site as possible and extract the bone
by pulling it in the direction it’s pointing, to minimize
damage to the flesh. Discard the bone and repeat
until the fish is clean.
Skinning FilletsI like to cook my fish skin on even if I’m going to
serve it skinless, as the skin helps insulate the fish
from the heat of the pan or oven, giving you more
evenly cooked flesh. But if you’d like to remove the