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# A Step-by-Step Guide to Removing Pin Bones from Salmon
Removing pin bones from salmon can be a daunting task if you're not familiar with the proper techniques. However, by following these detailed steps and using the right tools, you can ensure that your salmon is bone-free and ready for cooking or serving.
## Tools You’ll Need
Before you begin, gather the necessary tools:
- **Damp Towel or Bowl of Cold Water**: Essential for rinsing away pin bones as they come out.
- **Pliers Designed for Pin Bones**: These pliers have small grooves that help grip slippery pin bones effectively. Avoid using regular needle-nose pliers.
## Preparing Your Salmon
1. **Cold Salmon**: Ensure your salmon is cold, ideally taken straight from the fridge. The cold temperature firms up the fat, making it easier to handle and remove the bones.
2. **Positioning**: Place the salmon on your workstation with the **collar (head side)** facing your dominant hand and the **tail** away from you. This setup allows for better control and visibility.
## Locating and Extracting Pin Bones
1. **Identify Pin Bone Locations**:
- The pin bones are located along the top fillet, starting from the collar to about two-thirds down the length of the salmon.
- They are spaced approximately half an inch apart.
2. **Using a Knife**: Gently roll a knife down the back of the salmon to help lift or "perk up" the pin bones, making them easier to extract.
## Step-by-Step Extraction
1. **Start at the Top**: Begin from the very top of the salmon and work your way down sequentially. Avoid jumping around; this ensures you don’t miss any bones.
2. **45-Degree Angle**: Grip each pin bone with the pliers, pulling it out at a 45-degree angle slightly angled towards the belly. Rinse each bone in cold water as you remove it.
3. **Avoid Over-Touching**: Be mindful not to touch the salmon too much, as your body temperature can warm up the fish, making the fat softer and harder to work with.
## Tips for Easier Extraction
- **Patience is Key**: If a bone feels difficult to pull out, pause and ensure you’ve located it correctly. Sometimes bones are deeper or harder to reach.
- **Double-Check**: After removing all visible bones, give the salmon a final check from tail to collar to ensure no small bones remain.
## Final Count
Salmon typically has about 29 pin bones, but depending on where the collar was removed, you might find between 27 to 29 bones. Count them as you go to keep track.
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By following these detailed steps, you can confidently remove all pin bones from your salmon, ensuring a delicious and bone-free meal. For more culinary tips and recipes, consider subscribing to our channel or visiting [ChefSteps.com](https://chefsteps.com). Happy cooking!
"WEBVTTKind: captionsLanguage: enforeign a fish salmon in particular though it's not the hardest thing to do in the world it sure can suck if you don't understand the basic techniques on your workstation you're going to need a damp towel or a bowl of cold water that's for rinsing away the pin bones because they'll want to stick to the pliers don't just grab any needle nose you're going to want pliers designed for this that have little bits of grooves it's going to help hold on to the slippery pin bone as you're pulling it out this fish just came out of the fridge it's super cold that's key because the fat will firm up making it easier to pull out the bone you want maximum yield here clean bones being removed what I like to do is have the collar this is the head side facing towards your dominant hand this is the tail that's going to be facing away starting off with our pliers we're going to locate the pin mounts that's going to be on the top of the flake or the top loin here we have the bottom loin and then we have the belly so we're just going to be focusing on the top half of the salmon flick so right about at the middle of the top fillet you're going to feel these bones what you can do to help kind of perk them up and pop them out a little bit so take a knife and just gently roll it down the back of the fish you hear that so these pin bones are going to be located about half an inch apart depending on the size of the fish going from the collar to about two-thirds down the Flint sometimes they're hard to see or even feel so if you know that you're skipping maybe about an inch or two without feeling any pin bones that means it's below the surface so just stop slow down and try and locate it starting at the very top so we're pulling at a 45 degree angle and slightly angled towards the belly so you're just going to rinse it off use a damp towel you're just going to be working your way down make sure you're working your way down sequentially don't jump around and find the easier bones Focus for finding the bones about a half inch apart so you're trying to not touch the fish too much because your body temperature is going to warm it up real real fast so just barely touch it locate the bone grab it with the pliers should pull out really easy so sometimes pin bones can be a little harder to pull out than others depending on your fish the freshness of it as well as you grab the pin bone just pinch the flesh on the sides keeps it down pull it out just double check sometimes there's a bone at the very very end give it a double check not feeling any bones salmon is going to have about 29 bones depending on where the collar was removed so count them if you want but you should be fighting about 27 to 29 and boom you're no longer going to have pin bones in your salmon for dinner foreign subscribe to our Channel and visit chefsteps.com for more tips recipes guides and tools to help you level up in the kitchenforeign a fish salmon in particular though it's not the hardest thing to do in the world it sure can suck if you don't understand the basic techniques on your workstation you're going to need a damp towel or a bowl of cold water that's for rinsing away the pin bones because they'll want to stick to the pliers don't just grab any needle nose you're going to want pliers designed for this that have little bits of grooves it's going to help hold on to the slippery pin bone as you're pulling it out this fish just came out of the fridge it's super cold that's key because the fat will firm up making it easier to pull out the bone you want maximum yield here clean bones being removed what I like to do is have the collar this is the head side facing towards your dominant hand this is the tail that's going to be facing away starting off with our pliers we're going to locate the pin mounts that's going to be on the top of the flake or the top loin here we have the bottom loin and then we have the belly so we're just going to be focusing on the top half of the salmon flick so right about at the middle of the top fillet you're going to feel these bones what you can do to help kind of perk them up and pop them out a little bit so take a knife and just gently roll it down the back of the fish you hear that so these pin bones are going to be located about half an inch apart depending on the size of the fish going from the collar to about two-thirds down the Flint sometimes they're hard to see or even feel so if you know that you're skipping maybe about an inch or two without feeling any pin bones that means it's below the surface so just stop slow down and try and locate it starting at the very top so we're pulling at a 45 degree angle and slightly angled towards the belly so you're just going to rinse it off use a damp towel you're just going to be working your way down make sure you're working your way down sequentially don't jump around and find the easier bones Focus for finding the bones about a half inch apart so you're trying to not touch the fish too much because your body temperature is going to warm it up real real fast so just barely touch it locate the bone grab it with the pliers should pull out really easy so sometimes pin bones can be a little harder to pull out than others depending on your fish the freshness of it as well as you grab the pin bone just pinch the flesh on the sides keeps it down pull it out just double check sometimes there's a bone at the very very end give it a double check not feeling any bones salmon is going to have about 29 bones depending on where the collar was removed so count them if you want but you should be fighting about 27 to 29 and boom you're no longer going to have pin bones in your salmon for dinner foreign subscribe to our Channel and visit chefsteps.com for more tips recipes guides and tools to help you level up in the kitchenforeign a fish salmon in particular though it's not the hardest thing to do in the world it sure can suck if you don't understand the basic techniques on your workstation you're going to need a damp towel or a bowl of cold water that's for rinsing away the pin bones because they'll want to stick to the pliers don't just grab any needle nose you're going to want pliers designed for this that have little bits of grooves it's going to help hold on to the slippery pin bone as you're pulling it out this fish just came out of the fridge it's super cold that's key because the fat will firm up making it easier to pull out the bone you want maximum yield here clean bones being removed what I like to do is have the collar this is the head side facing towards your dominant hand this is the tail that's going to be facing away starting off with our pliers we're going to locate the pin mounts that's going to be on the top of the flake or the top loin here we have the bottom loin and then we have the belly so we're just going to be focusing on the top half of the salmon flick so right about at the middle of the top fillet you're going to feel these bones what you can do to help kind of perk them up and pop them out a little bit so take a knife and just gently roll it down the back of the fish you hear that so these pin bones are going to be located about half an inch apart depending on the size of the fish going from the collar to about two-thirds down the Flint sometimes they're hard to see or even feel so if you know that you're skipping maybe about an inch or two without feeling any pin bones that means it's below the surface so just stop slow down and try and locate it starting at the very top so we're pulling at a 45 degree angle and slightly angled towards the belly so you're just going to rinse it off use a damp towel you're just going to be working your way down make sure you're working your way down sequentially don't jump around and find the easier bones Focus for finding the bones about a half inch apart so you're trying to not touch the fish too much because your body temperature is going to warm it up real real fast so just barely touch it locate the bone grab it with the pliers should pull out really easy so sometimes pin bones can be a little harder to pull out than others depending on your fish the freshness of it as well as you grab the pin bone just pinch the flesh on the sides keeps it down pull it out just double check sometimes there's a bone at the very very end give it a double check not feeling any bones salmon is going to have about 29 bones depending on where the collar was removed so count them if you want but you should be fighting about 27 to 29 and boom you're no longer going to have pin bones in your salmon for dinner foreign subscribe to our Channel and visit chefsteps.com for more tips recipes guides and tools to help you level up in the kitchen\n"
