Pin Bones

Pin bones are small, thin bones that run along the centre line of many round-fish fillets, including salmon, trout and some cod. They are embedded in the flesh and may remain after the fish has been filleted. Removing them improves the eating experience and reduces the risk of a guest encountering a sharp bone. The number and position of pin bones vary by species and size.

How to locate and remove pin bones

1. Place the fillet skin-side down on a clean, sanitised cutting board.
2. Run a clean fingertip gently along the centre line to locate protruding bones.
3. Use clean fish tweezers or suitable pliers to grip each bone close to the flesh.
4. Pull in the direction the bone naturally points, using steady pressure to avoid tearing the fillet.
5. Check the fillet again by touch before portioning or service.

Why direction matters

Pin bones lie at an angle within the muscle. Pulling against their natural direction can tear the flesh or break the bone. A steady pull aligned with the bone’s angle helps remove it cleanly. For high-volume production, a dedicated pin-bone inspection step should be included in the prep specification.

When to remove them

Remove pin bones before portioning when practical, then inspect individual portions again during final preparation. Some fish may be supplied already pin-boned, but the kitchen should still verify the result. A bone check is especially important for skin-on fillets and raw or lightly cooked presentations.

Example: pin-bone a salmon side before cutting it into individual portions for pan-roasting or curing.

Chef’s tip: use the correct tool and pull steadily rather than squeezing or twisting the flesh. Keep tweezers clean and separate from non-food tools.

Key distinction: Pin bones are small bones embedded in the fillet; rib bones and the backbone are larger skeletal structures removed during primary filleting.