a. Remove the bones from a cooked rainbow trout in one piece!
b. Pluck the pinbones from an uncooked fillet with tweezers. It's easier than removing a splinter.
c. Play doctor with a cooked salmon steak: Pull the side fillets apart, leaving the bones in the center.
1. Start with steaks and fillets that are of an even thickness. If a fillet has a much thinner section, fold it under to ensure even cooking.
2. Cook 10 minutes for every inch of thickness. A 3/4-inch-thick fillet, for instance, needs 7 or 8 minutes. You'll know when it's done when you can easily pull the flakes apart with a fork. When in doubt, take its temperature dead center with an instant-read thermometer -- 135°F is a good place to stop. Carryover heat will get it to 140°F, great for most fish. (The exception is tuna, which is best served rare or medium-rare)
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