"While filleting fish takes the salmon off the main skeleton, fish fillets may still contain what's known as pin bones or sharp spikes that run through the flesh. These can be sifted out as you eat but they are easy to miss and could leave you with a mouthful of nasty surprises. Removing the pin bones before cooking makes for a much more enjoyable dining experience, and it's a non-negotiable if you're making sashimi, cured salmon, or salmon tartare."
"Professional chefs would use fish tweezers designed for the job, but you can have the same success with a pair of needle-nose pliers. These provide you with both the grip and strength required for handling such a precise task under slippery circumstances. Pin-boning salmon isn't difficult, but it requires care to keep the fillet intact. The first step is to make sure the fish is very cold. This gives you firmer flesh to work with and less chances of tearing the meat."
Proper ingredient preparation significantly affects final dishes. Salmon fillets can retain pin bones—sharp spikes running through the flesh—that are easy to miss and unpleasant when eaten. Removing pin bones before cooking improves dining enjoyment and is essential for sashimi, cured salmon, or salmon tartare. Fish tweezers are the professional tool, but needle-nose pliers provide comparable grip and strength. Work with very cold fish for firmer flesh. Lay the fillet skin-side down, feel along its length to locate the bones, hold the fillet gently, and pull each bone at a low angle toward the fish's head to avoid breaking it.
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