Quote:
Originally Posted by justin1982
Someone told me one time to cut it in chunks and deep fry it and it melts the pinbones, I never tried it though
|
There is a Japanese word for this. I need to dig through some of my books at home to dig it up. It involves slicing the fillet every quarter of an inch so that the hot oil can reach the bones. When you cook it, the bones will become soft.
I never tried it. I'll post again later when I have more specific information.
I eat bluegills which are sometimes like trying to eat the stuffing out of a pin cushion. The two ways of dealing with it are to make very small fillets from the boneless areas, or fry them up whole and eat them with your fingers.
Your fingers are more dextrous than a fork at manipulating the fillet meat from a skeleton. Don't be afraid to reach in your mouth to pull out a pin bone if you feel one.
.
