Particularly Useful: Fish Pliers
Monday, February 26th, 2007 by LeeWe were in the grocery store the other day, and my husband asked me why I always buy salmon filets, but never salmon steaks. The answer was easy: I hate picking bones out of my fish. Same reason I buy navel oranges…I don’t like spitting the seeds out.
Fast forward to Saturday night. We were out to dinner with some good friends. When the waiter came to take our order, he told us about the skate wing special. Clay asked, “but is the skate wing user friendly?” I wasn’t quite sure what he meant, but my ears perked up at those words. He went on to explain that the skate wing has a lot of cartilege, and if it isn’t picked out in the kitchen before being presented to the diner, all the fun goes out of eating a skate wing. The skate at Dish in Virginia Highlands is, in fact, user friendly.
But now we were on a roll, talking about the usability of different cuts of fish. I told my salmon steak story, and Clay told me of a way to solve it. Fish pliers. This handy culinary accessory can be used to remove the bones from fish before it’s served. I looked up fish pliers on wikipedia, and alas, no one has created an entry yet (Clay?!). But a quick search of Sur la Table yielded a nice pair. Simply run your finger over the uncooked filet to find the bones, and pull them out with the pliers, leaving the flesh intact. Because, as my friend says, it’s all about the gear.



