You can either remove the bones from your fish before or after cooking it. It’s really a whole lot simpler to remove them when the fish is cooked but it’s generally not very pleasant to eat fish which has had the bones left in it.
The very first step is to wash and rinse the fish thoroughly. With a sharp knife, cut directly down into the bass, just behind the gills till the blade touches the backbone. Then rotate the knife so that the blade is laying flat against the backbone, parallel to the cutting surface. The sharp border should be toward the tail. Using Hogue Deka Review -and-forth sawing motion, cut across the backbone all the way down the fish to the tail, under the fillet. Repeat the exact same for the other side after turning the fish over. The backbone has been removed and the ribs and pin bones need to be eliminated next. Only cut the rib cage bones away from the fillet by slicing between them and the beef of the noodle. Remove the tiny pin bones by pulling out them with a set of needle-nose pliers or tweezers. If they are not observable, then feel for the hints of their bones with your fingers.
Always be sure to use care when dealing with sharp knives. Dull knives should not be used, since the blade will have a tendency to tear the fillet and not cleanly slit. Using a serrated or electric knife fish will also shred the beef.