Customers often ask why we sell our salmon bone-in rather than having our processors remove the pinbones. It’s a good question, and one we wanted to address in detail.
Most people find boneless salmon easier to prepare than bone-in salmon. This is why most salmon sold in stores is boneless. Unfortunately, de-boned salmon comes with a cost. To achieve convenience, quality must be sacrificed.
In order to pinbone wild-caught salmon, processors run the fillets through a pinbone machine. If the meat is fresh and firm, the pinbone machine will tear up the fillet and get rid of it. So that this doesn’t happen, the fillets are put in the fridge for three to five days to soften up before they are put through the pinbone machine. The industry terms for this softening period are “resting” or “maturing” which are actually euphemisms for “decomposing. ”.
A lot of people have told me at farmers markets that they don’t like salmon because it “tastes fishy.” What they don’t know is, fresh salmon doesn’t taste fishy…at all.
When you buy wild-caught salmon with pin bones at the store, you’re getting a fish that was left to rot for three to five days on purpose. After that, it may go through a chain of commerce where it thaws and freezes more than once. It then sits in a store case for who knows how many days before it is bought. People don’t like the wild-caught salmon they see in Texas grocery stores because it’s mostly gone bad!
Mass market pinboned salmon that is not fresh and smells fishy. Photo taken in an Austin, TX area grocery store.
There is nothing we would rather sell you than a fresh piece of salmon with all the bones still in it that tastes like it just came out of the water. To keep the salmon as fresh as possible, it is hand-processed, vacuum-sealed, and flash-frozen at the source. We can make sure that our fish stay frozen until they are bought and thawed by the customer by handling them carefully and having a direct line of business.
If you thaw our fish in the fridge and take it out of the package within 24 hours, it won’t have the “fishy” smell that most fish from grocery stores does. It will smell like the salty ocean air and taste like you caught it yourself! Over the years, we’ve turned many people who didn’t think they liked salmon into fans by giving them the chance to try fresh salmon for the first time.
Customers often ask how we deal with pinbones. Before cooking, you can use pinbone tweezers to pull out the bones, or you can cook the fish with the bones in and remove them by hand afterward. This method is easier to use because the bones are easier to see and take out after the food has been cooked.
People who buy from us sometimes want fresh salmon fillets that don’t have any bones (or almost no bones). If that’s you, be sure to ask for tail pieces. So, tail cuts from wild Pacific salmon don’t have bones behind the dorsal fin. Depending on the size of the piece and where it was cut, the tail may not have any bones altogether. Tail pieces that weigh about half a pound have usually been cut behind the dorsal fin and don’t have any bones in them. Tail pieces that are bigger will have been cut at or just above the dorsal fin. They will have a few bones, but not as many as a large center cut.
Do yourself a favor and try wild, line-caught Alaskan salmon if you haven’t already. We deliver and pick up orders from farmers markets in our area. If you’re in the area, you can also stop by our booth at a market and choose the portions that are right for you. If you’re outside of our local area, you can order for shipping. Depending on your needs, you can order a one-time box or a monthly subscription. We’re excited to connect you with high-quality, wild-caught Alaskan seafood that will blow your mind and your taste buds!
As a seafood lover, I regularly enjoy delicious, flaky salmon filets. Recently, a friend asked me if sockeye salmon has bones. This made me want to learn more about the anatomy of salmon and the best way to remove bones.
An Overview of Sockeye Salmon Bones
Sockeye salmon, like all salmon species, contains bones The main structural bones are the spine and rib bones These are typically removed when the fish is filleted or cut into steaks at the processor.
After filleting, sockeye salmon contains small, thin bones called pin bones Pin bones are actually not true bones – they are calcified cartilage These “bones” run horizontally along the length of the fillet. Pin bones help the live fish detect movement in the water. They allow salmon to sense when other fish are near.
Sockeye pin bones are quite small, around 1-2 inches long. Without feeling for them, they can be difficult to see. Many salmon producers remove pin bones before sale. But some fillets may still contain them.
Canned sockeye often contains small, softened bones. The canning process partly dissolves the bones, making them harmless. But you may notice them when eating canned salmon.
Are Salmon Bones Edible?
For the most part, yes! Salmon pin bones are flexible, thin, and easy to chew or digest Eating a few accidentally will not cause harm. In fact, salmon bones provide calcium, iron, and other nutrients They make a good substitute for people avoiding dairy.
However, take care when eating salmon bones. Larger bones may pose a choking hazard if swallowed. Canned salmon bones are very soft, reducing risks. If you feel any throat discomfort after eating salmon, drink water or eat bread to help bones pass through. Seek medical help if severe pain occurs. But overall, salmon bones are quite safe to ingest.
How to Remove Pin Bones from Salmon
Removing sockeye salmon pin bones takes little time. You’ll need:
- Tweezers or needle-nose pliers
- Sharp fillet knife (optional)
Follow these steps:
- Lay fillet skin-side down. Rub your fingers along the meat to feel pin bones.
- Grip pin bones with tweezers and pull gently in the direction they lie.
- Use a flexible knife to cut under any difficult bones.
- Double check for remaining bones and remove them.
- Rinse tweezers before storing.
Take care when removing pin bones to avoid tearing the delicate flesh. Pull slowly and evenly. With practice, you’ll be able to remove them cleanly and quickly.
How to Debone Salmon Steaks
For steaks and larger cuts, you’ll need to remove the main structural bones.
You’ll need:
- Sharp, thin fillet knife
- Tweezers
- Cutting board
Steps for removing bones from salmon steaks:
- Lay salmon skin-side down. Feel for bones, looking for the rib bones and spine.
- Use the knife to slice under rib bones, loosening them from the spine.
- Cut down the length of the spine to remove all bones in one piece.
- Check for any remaining pin bones and use tweezers to remove them.
- Rinse tools when finished and pat salmon dry.
With a sharp, flexible knife, salmon steaks can be quickly and easily deboned. Take it slow until you get the hang of the technique.
Tips for Preparing Boneless Salmon
Once you’ve removed all bones, your salmon is ready for cooking. Here are some tips:
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Pat the fish dry with paper towels before cooking. This helps achieve a nice sear.
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Season the salmon just before cooking. Salt and pepper are classic choices. Salmon also pairs well with dill, lemon, garlic, soy sauce, chili powder, curry powder, and more.
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Choose a high-heat cooking method like grilling, broiling, or pan searing. These lock in the natural juices and flavor.
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Take care not to overcook. Salmon is best medium rare to medium – just opaque and flaking in the thickest part.
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Let salmon rest 3-5 minutes after cooking. This allows juices to reabsorb for maximum moisture and tenderness.
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Salmon bones can be used to make stock. Simmer the bones, scraps, and aromatics for an hour or more to extract flavor and nutrients. Strain and use the stock in soups, stews, and more.
Now that you know how to remove pesky bones, you can enjoy the full flavor and health benefits of sockeye salmon. This omega-3 rich fish is delicious and versatile. Deboning salmon is a simple skill that unlocks so many culinary possibilities. Give it a try next time you bring home a fresh side of salmon!
How to Debone a Salmon
FAQ
Which salmon has no bones?
Does Costco sockeye salmon have bones?
What is the difference between salmon and sockeye salmon?
Which canned salmon has bones?
What is a sockeye salmon?
The sockeye salmon ( Oncorhynchus nerka ), also called red salmon, kokanee salmon, blueback salmon, or simply sockeye, is an anadromous species of salmon found in the Northern Pacific Ocean and rivers discharging into it. This species is a Pacific salmon that is primarily red in hue during spawning.
Does salmon contain calcium?
Salmon is rich in essential minerals such as iron, calcium, phosphorus, and selenium, and vitamins. However, on the list, sardines are a fish with large amounts of calcium.
Is sockeye salmon healthy?
There’s a lot to love about sockeye salmon. Not only is it coveted among chefs and home cooks for its firm texture and robust flavor, it’s also one of the most nutritious and sustainable fish in the sea.
Why do sockeye salmon have a larger body?
Male sockeye salmon social status and greater reproductivity are directly associated with larger body size and more extreme body shapes; Larger bodies provide males with advantages when it comes to intrasexual competition and being selected for by females during reproduction.