How to completely soften those tiny false rib bones by cooking.

[cyclops222]

What is the secret. Without over cooking the meat. Temperature and duration ?

 

[Mc Tool]

What are we talkin Dude ? , fish , fowl , some sort of quadruped

edit just seen your post on the blue cod , I got you now

 

[redneck joe]

I just pick them out of my mouth.

 

[Captain Caveman]

It totally depends on what we are talking about. Similar to salmon, northern pike have a Y-bone that some fishermen find difficult to filet. It's a good skill to learn and not too difficult. In a pinch you can just take the back strap and the lower section of the filet that is boneless, but that wastes a lot of meat. Conversely, you can pickle the meat and the bones essentially *melt* away over time.

Decades ago I was at my FIL's cabin, with his buddies....all in their 70s at the time. One of them caught a mess of panfish and proceeded to do the old scale and beheading. We then fried up the fish. You are supposed to then eat the flesh out of the rib cavity with a fork. Delicious. The guy who caught them proceeded to get fall-over drunk at 9am. When the fish breakfast was fried and ready, he just shoved them in his mouth whole. I can still see his drunken grin as you chewed through bones, a few of them poking out from his lips. Some people...

 

[redneck joe]

One of them caught a mess of panfish and proceeded to do the old scale and beheading. We then fried up the fish. You are supposed to then eat the flesh out of the rib cavity with a fork. Delicious. T..

Only way grampa would let me prepare them and yes i agree better than a filet.

 

[Captain Caveman]

Only way grampa would let me prepare them and yes i agree better than a filet.

I keep a scaler next to my filet board. It's the only way that I'll eat panfish if I keep a few.