Boning a sea bass fillet
I'm quite used to boning salmon fillets. I have a pair of needle-nose pliers that I use exclusively for this task. But a recent bout with a sea bass fillet had me stymied - the bones were much larger and more firmly embedded than salmon bones.
Which brings me to my question - what is the best way to bone a sea bass fillet?
Sometimes I get a grip with the needlenose pliers on the pin bones or the small ones near the gills and then slide a fork in between and press the fork down as I pull on the pliers. It keeps from tearing a lot of flesh. Like scubadoo97, I prefer to get them before cooking because my veracruz sauce or pibil ingredients will hide them too well.