#kitchen-techniques

#kitchen-techniques

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.

Martha Stewart taught Jamie Oliver a food processor trick to hold the blade from the base, enabling the use of the other hand for pouring.