How do you remove the bones from trout fillets? I know how to remove the rib bones, but there is that single row of bones that run in a line between every flake of meat around the top third of the fish. I have cut them out in the past, but then you're left with a cut-up fillet. I have also tried pulling the bones out with a pair of tweezers. I was able to pull a few out, but it seemed like they were just breaking off in the meat anyway and they pulled out that hard that it was making a mess out of the fillet. Maybe it would work better if I had the fillet really cold?
How in the world to commercial fish processing centers do it?
How in the world to commercial fish processing centers do it?