Growing up I absolutely hated fish for the sheer fact that pulling bones out of my mouth every four seconds was irritating. Although I eventually developed a deep love for all things seafood, prices for already deboned halibut limited my ability to eat it at home: finding boneless halibut, or any other fish, can be difficult. Especially on a budget. Would you believe that deboning halibut is actually pretty simple? Finding this out was somewhat of a revelation for me: no more irritating bones while eating and I can still stick to my grocery budget. Want to learn how?
- Rinse the halibut in cold water, pat it dry, and place it on a plastic cutting board (it will be easier to disinfect than wood and won’t dull your knife like glass).
- Slide the edge of a sharp paring or deboning knife between the visible bones at one end of the fillet and the meat. Run your knife parallel to the meat all the way down to the opposite end of the fillet, lifting the bones out as you go.
- Run your finger down the fillet to check for any stray bones; if you run into one, pull it out carefully with your fingers. If they are especially small or difficult to grab, use tweezers or needle-nose pliers for an exact grip.
After a few times deboning halibut, you can do a fillet in less than five minutes (provided you aren’t having an off day). Doing this on your own, rather than purchasing pre-cleaned halibut or asking your fish monger to do it for you, can easily save you a dollar or two a pound. Enjoy!