On Mar 18, 9:36 am, "Zeppo" > wrote:
> "Janet Baraclough" > wrote in message
>
> ...
>
>
>
> > The message >
> > from "Zeppo" > contains these words:
>
> >> 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?
>
> > I don't. I serve the upper side of the fish first; (helpings just
> > lift off the bones). When the backbone is all exposed, make sure its
> > detached behind the head then lift off the entire backbone with bones
> > attached.
> > Leaving the lower side of the fish ready to serve.
>
> > Cooking it with the bones in improves the flavour IMO; and certainly
> > the appearance.
>
> > Janet
>
> Thanks Janet. That's the info I was looking for.
>
It's a little more trouble, but not much, to remove the pin bones
before poaching. Then serve as Janet describes. This is a pretty
good description of how to get those pesky pin bones. Your diners
will appreciate it. -aem

http://www.culinate.com/columns/ask_...ones_from_fish