"aem" > wrote in message
...
> 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
Oooo, a new kitchen tool, a fish-bone tweezers.

Thanks for the link!
Jon


Jon