I wish I knew exactly where in the fillet theyre coming from so I could avoid them. Never really feel them after I filet and cut rib meat out.
Nimrod, you're saying pulling the meat from around the ribs, rather than cutting it out, alleviates them?
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I wish I knew exactly where in the fillet theyre coming from so I could avoid them. Never really feel them after I filet and cut rib meat out.
Nimrod, you're saying pulling the meat from around the ribs, rather than cutting it out, alleviates them?
I guess I cut them out with the ribcage. Every once in a while I feel a piece left in the fillets while washing them off. I get it with a pair of tweezers
Pin bones?? Never even heard of em and I,at 75, have been fishing for white perch(aka crappie) since I was big enough to hold a cane pole! Guess I'm either dumb or dumber.
Not sure this is right but is what I can come up with from online searching because I have never encountered them either after filleting.
Attachment 414433
If you cut the ribs out leaving sort of a C or L shaped fillet, you've pretty much cut them out. If you go up and over the ribs and down to the belly, then they are in the fillet, right over the dark colored lateral line.
At about the 2:50 point of this video, you will pick up where he's peeling the rib meat off the ribs down to the belly. Then he cuts on either side of these pin bones before he slips the fillet off the skin.
https://www.youtube.com/watch?v=nM5AkrZf-Og
i have a youtube video that shows how i fillet and it is likely in the manner of the above process .
they are pesky lil tiny bone things for sure ,but i rarely get them in my fillets
Ive filleted thousands over the last few years and maybe I just don't fry my fish long enough lol. I fillet the ribs and all off, then cut the rib cage out when Im done. Only recently have I noticed pic bones, but I've frying thicker fish from another river system, plus frying more of my own fish now that I live alone, and don't cook them to death like my family did when I was growing up lol
If you run your finger down the fillet along the lateral line you will be able to feel them if they are there. I try to take them out when filleting but find some I missed when rinsing them.