Zeppo > wrote:

> Rats, I just thought of something. Do I need to d-bone the
> fish, or at least remove the backbone, before I poach it? If
> I don't will bones be an issue when I serve it?

Bones are always an issue with salmon.

I braise salmon filets or sides with the skin on and bones in
and then when it is cooked, I remove the skin and pull out all
the main vertebrae and associated little rib bones.
If you start at one end (I forget whether it is head
or tail) they pull right out basically in one piece.
This works best if the fish was very fresh.

I then look over the result, and pull out any individual bones
I missed... spending no more than a minute or so at this.

Some bones may remain.

If any diners are not capable of noticing and avoiding
the remaining stray bones, as cook you may want to pick over their
portions extra careful.

Steve