Japanese Fish Bone Tweezers

[BoatGuy]

I ran across an ad for Japanese Fish Bone Tweezers. Anyone use them? Not sure if they have to be Japanese.

I figure maybe for a fish like porgy?

 

[Roccus7]

Any tweezer works including tiny hemostats, my go to when a tried and true filleting scheme fails. Don't forget to use your fingernails to get that pesky lateral rib out if you don't have a tool available...

 

[Leprechaun]

The Japanese pride themselves on fish prep and presentation. I don't believe I've ever seen a video of a Japanese fish monger "V-boning" a fillet. Always with the tweezers to pick and pull out the tiny pin bones from their fillets. Also, I'm pretty sure most domestic salmon fillets are prepped this way as well.

I was just talking about this with Capt. Mike Bady on a recent trip on my boat. He, (as I), just doesn't have the patience for such niceties. But no doubt it makes for a far more attractive fillet.

 

[BennyV]

Seem guys use hemostats before. I personally just fillet my fish about 1/4-1/2 inch up from the top of the rib cage. Might toss a little bit more of the tenderloin but I’d rather that than finding a bone when I eat it.

Also, I wear a knit glove on my non-dominant hand. I usually run my hand down the filet prior to bagging it. If the glove gets hung up on a bone I remove it then and there.

(I wear that glove to get a better grip on the end of the filet and if I slip with the knife it provides a bit of protection)