why we rarely see bones in the fish we eat anymore.

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I grew up in the ’80s and remember every time we had fish we had to pull out bones, or be pretty worried about finding one (at home, restaurants, anywhere). I remember being told I would choke if I swallowed a bone. Anyway, today, at home, restaurants, etc., it’s quite rare to see a bone. Is there better de-boning tech? Thanks.

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As restaurants go up in luxury, they are expected to leave less bones in the fish. Furthermore, if you choke on a fish bone, it could be bad reputation for the restaurant or they can face a possible lawsuit.

As for home, fish fillets usually come without bones because they are cut out that way from the fish. But it depends on how the fish is bought.

Fun fact: Fish caught by Irish fishermen in Irish waters are shipped to China to be cleaned, fileted, packaged and then reshipped back to Ireland for consumption. All the fish bones are in China.

You can still get fish that have bones in it. However consumers are not so keen on picking bones from the fish. The big change is the way we cut the fish up before serving it. We now have people trained in cutting fish perfectly between the meat and the bone. This requires a lot more precision then you would expect any chef to be able to do well. But people who are trained in this and have it as their job is able to do it. The disadvantage is that there is a bit more waste as they still leave a bit of meat on the bones.

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