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[aquaboy24]

Alright...so I think my technique and knives are good - I can get a nice thick fillet, with limited meat left on the back bone, and not "rib" bones at all.

BUT..I was taught to just cut through the upper ridge of bones (near the top of the fillet) and jus tleave them in........is there a way to get these bones out...w/o using plyers?

[leadbelly]

I just cut em into steaks myself but when my buddy what works on a fishboat on the Fraser told me about filleting I think the last step was pullin out a few small bones with a pair of needle nose plyers.

[Fish Assassin]

Needle nose pliers and hemostats are ideal for picking out the Y bones.

[aquaboy24]

I don't like steaks...they kind of gross me out....never known why...

so...no was around the needlenose eh? Guess I am doing it right then...just wanted to know if I was missing a secret trick

[stryker 07]

 
The secret is having a sharp,very flexible blade and letting the knife float along the backbone.....practise makes perfect

[aquaboy24]

I have figured out the backbone floating part, its the Y bone Stryker....they are what cause me the trouble

[The Gilly]

Cut tail to head with your hand along the back and leave the rib bones.  Now cut the rib bones off, get your tweezers and pull out the Y bones.  Run your finger from head to tail 1/2 way between the centre and dorsal side to find the Y bones.  No bones about it

Try it and you'll get fairly fast at it.  2 cuts per side when you get the hang of it.

[Fish Assassin]

I use a pair of needle nose pliers.  A hemostat works even better.

[The Gilly]

Actually, if you go to a cooking utensil store you can buy a pair of chef's tweezers.  They look a little like line clips, but are 1/2" across and about 3" long.  They're nice a small and easy to handle.  While you're there, buy a potato ricer

[newsman]

Hackle plyers work good too!