On The Bone

SO! YOU'RE OK WITH BONES!


Fish bones are the scourge of many. We understand. But those who can cope are usually well-rewarded because cooking fish on the bone gives it extra character.

And "on the bone" need not mean "a mouthful of small bones"... if you can handle a pork chop, you'll be fine with a lovely tronçon from a fine large flat fish such as halibut or turbot.

Or try a tail piece - once cooked, you'll have two perfectly boneless servings which will slide off the bone very neatly. Believe me! - my wife - she hates bones - loves a tailpiece serving. Start with a salmon tailpiece.

SO! YOU'RE OK WITH BONES! Fish bones are the scourge of many. We understand. But those who can cope are usually well-rewarded because cooking fish on the bone gives it extra character. And... read more »
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On The Bone

SO! YOU'RE OK WITH BONES!


Fish bones are the scourge of many. We understand. But those who can cope are usually well-rewarded because cooking fish on the bone gives it extra character.

And "on the bone" need not mean "a mouthful of small bones"... if you can handle a pork chop, you'll be fine with a lovely tronçon from a fine large flat fish such as halibut or turbot.

Or try a tail piece - once cooked, you'll have two perfectly boneless servings which will slide off the bone very neatly. Believe me! - my wife - she hates bones - loves a tailpiece serving. Start with a salmon tailpiece.

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