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.
In: Technology
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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