"sf" > wrote in message
...
> On Thu, 18 Mar 2010 09:23:19 -0400, "Zeppo" > wrote:
>
>> Janet,
>> OK, you talked me into it. I was avoiding doing a whole fish as it seemed
>> a
>> lot more complex and my time is at a premium, but you make it sound
>> pretty
>> easy. I have a large roasting pan that should work for the fish and a
>> mandolin to speed through the cuke slices.
>>
>> I'll let you know how it comes out.
>>
>> Thanks for everyone's feedback,
>
> It seems to me that doing a whole fish with skin on will make it much
> easier to transfer to your serving dish.
>
> Oven braising/poaching is my favorite way to cook salmon... I don't
> use much liquid and I cover the dish.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Rats, I just thought of something. Do I need to d-bone the fish, or at least
remove the backbone, before I poach it? If I don't will bones be an issue
when I serve it?

Jon

"Zeppo" > ha scritto nel messaggio

> Rats, I just thought of something. Do I need to d-bone the fish, or at
> least remove the backbone, before I poach it? If I don't will bones be an
> issue when I serve it?

No, don't. When it is done you may remove the spine and ribs very carefully
if you feel confident, but it may end up looking horrid if you do. Surely
people know salmon has bones you need to avoid? To remove all the pin bones
you'd have to wreck the fish, so the spine is the most you could do anyway.

"Giusi" > wrote in message
...
>
> "Zeppo" > ha scritto nel messaggio
>
>> Rats, I just thought of something. Do I need to d-bone the fish, or at
>> least remove the backbone, before I poach it? If I don't will bones be an
>> issue when I serve it?
>
> No, don't. When it is done you may remove the spine and ribs very
> carefully if you feel confident, but it may end up looking horrid if you
> do. Surely people know salmon has bones you need to avoid?

This is one of the things that really annoys me--people who act like every
piece of bone or skin or fat must be removed from everything before it hits
their plate. Morons.

"cybercat" > wrote in message
...
>
> "Giusi" > wrote in message
> ...
>>
>> "Zeppo" > ha scritto nel messaggio
>>
>>> Rats, I just thought of something. Do I need to d-bone the fish, or at
>>> least remove the backbone, before I poach it? If I don't will bones be
>>> an issue when I serve it?
>>
>> No, don't. When it is done you may remove the spine and ribs very
>> carefully if you feel confident, but it may end up looking horrid if you
>> do. Surely people know salmon has bones you need to avoid?
>
> This is one of the things that really annoys me--people who act like every
> piece of bone or skin or fat must be removed from everything before it
> hits their plate. Morons.
>
Look Sunshine, I've never poached a whole salmon before. The few recipes
I've seen online said to remove the backbone and pin bones. That's why I
asked. Personally, I don't worry about bones in fish, but I thought maybe
there was a good reason.

Take a pill.
Jon

On Thu, 18 Mar 2010 12:42:04 -0400, "cybercat" >
wrote:

> This is one of the things that really annoys me--people who act like every
> piece of bone or skin or fat must be removed from everything before it hits
> their plate. Morons.

He has an elderly couple coming over. Their eyesight may not be good
enough to see the tiny bones.


QUOTE:

On Wed, 17 Mar 2010 14:33:32 -0400, "Zeppo" > wrote:

> I'm hosting a 60th anniversary celebration for my in-laws this Sunday at my
> house. We're bringing them over for a rare trip out of the assisted living
> facility they are in. I just got a request for poached Salmon from my FIL,
> as it is one of my MIL's favorite dishes, and he thinks it will help her
> better enjoy the event (she has fairly progresses Alzheimer's).

FYI: I hate bones in anything, including steak.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>He has an elderly couple coming over. Their eyesight may not be good
>enough to see the tiny bones.

Yes, this is why I suggested manually removing bones (post-cooking)
from the salmon being served to sensitive individuals.

Janet's suggestion of eating one side of the fish, then
pulling out the bones, then eating the other side of the
fish is a very good one, probably the least work, but might not work
for all serving scenarios.

Steve

"sf" > wrote in message
...
> On Thu, 18 Mar 2010 12:42:04 -0400, "cybercat" >
> wrote:
>
>> This is one of the things that really annoys me--people who act like
>> every
>> piece of bone or skin or fat must be removed from everything before it
>> hits
>> their plate. Morons.
>
> He has an elderly couple coming over. Their eyesight may not be good
> enough to see the tiny bones.
>
>
> QUOTE:
>
> On Wed, 17 Mar 2010 14:33:32 -0400, "Zeppo" > wrote:
>
>> I'm hosting a 60th anniversary celebration for my in-laws this Sunday at
>> my
>> house. We're bringing them over for a rare trip out of the assisted
>> living
>> facility they are in. I just got a request for poached Salmon from my
>> FIL,
>> as it is one of my MIL's favorite dishes, and he thinks it will help her
>> better enjoy the event (she has fairly progresses Alzheimer's).
>
> FYI: I hate bones in anything, including steak.

See, I'd be in big trouble if I called them elderly. My FIL thinks 87 is
middle age. :-)

I hope for his sake he's right.
Jon

On Thu, 18 Mar 2010 11:51:19 -0400, Zeppo wrote:

> "sf" > wrote in message
> ...
>>
>> He has an elderly couple coming over. Their eyesight may not be good
>> enough to see the tiny bones.
>>
> See, I'd be in big trouble if I called them elderly. My FIL thinks 87 is
> middle age. :-)
>
> I hope for his sake he's right.
> Jon

i think the accepted formula is 'elderly' equals anyone twenty years older
than you are.

your pal,
blake

On Fri, 19 Mar 2010 12:50:20 -0400, blake murphy
> wrote:

> On Thu, 18 Mar 2010 11:51:19 -0400, Zeppo wrote:
>
> > "sf" > wrote in message
> > ...
> >>
> >> He has an elderly couple coming over. Their eyesight may not be good
> >> enough to see the tiny bones.
> >>
> > See, I'd be in big trouble if I called them elderly. My FIL thinks 87 is
> > middle age. :-)
> >
> > I hope for his sake he's right.
> > Jon
>
> i think the accepted formula is 'elderly' equals anyone twenty years older
> than you are.
>
OK, a couple of youngsters with bad eyesight who might choke on a
fishbone. Is everybody happy now?

--
http://picasaweb.google.com/sf.usenet

cybercat wrote on Thu, 18 Mar 2010 12:42:04 -0400:


> "Giusi" > wrote in message
> ...
>>
>> "Zeppo" > ha scritto nel messaggio
>>
>>> Rats, I just thought of something. Do I need to d-bone the
>>> fish, or at least remove the backbone, before I poach it? If
>>> I don't will bones be an issue when I serve it?
>>
>> No, don't. When it is done you may remove the spine and ribs
>> very carefully if you feel confident, but it may end up
>> looking horrid if you do. Surely people know salmon has
>> bones you need to avoid?

I'm afraid that I am among those people who dislike having to disect
salmon to remove bones. That should be done by the server, IMHO. I'm not
enthusiastic about fat and salmon skin either. Don't bother telling me
that Salmon skin rolls are acceptable sushi, not for me!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> I'm afraid that I am among those people who dislike having to disect
> salmon to remove bones. That should be done by the server, IMHO. I'm not
> enthusiastic about fat and salmon skin either. Don't bother telling me
> that Salmon skin rolls are acceptable sushi, not for me!
>

My dogs love salmon skin and AFAIAC they are welcome to it. I love
salmon, but not the skin.

"Giusi" > wrote:

> Surely people know salmon has bones you need to avoid?

I had a girlfriend that had to have a (restaurant served fish)
fishbone surgically/medically removed from her throat.

On 07 Apr 2010 18:29:46 GMT, John Doe > wrote:

> "Giusi" > wrote:
>
> > Surely people know salmon has bones you need to avoid?
>
> I had a girlfriend that had to have a (restaurant served fish)
> fishbone surgically/medically removed from her throat.

At least salmon's bones are big enough that you can spit them out
before you swallow. But that's another reason why I don't like
freshwater fish... to many little bones you don't really know about
until you swallow. Sea fish don't have those fine bones, at least the
sea fish I eat don't.

--
Forget the health food. I need all the preservatives I can get.

"John Doe" > wrote in message
...
> "Giusi" > wrote:
>
>> Surely people know salmon has bones you need to avoid?
>
> I had a girlfriend

This is already unbelievable.

Zeppo > wrote:

> Rats, I just thought of something. Do I need to d-bone the
> fish, or at least remove the backbone, before I poach it? If
> I don't will bones be an issue when I serve it?

Bones are always an issue with salmon.

I braise salmon filets or sides with the skin on and bones in
and then when it is cooked, I remove the skin and pull out all
the main vertebrae and associated little rib bones.
If you start at one end (I forget whether it is head
or tail) they pull right out basically in one piece.
This works best if the fish was very fresh.

I then look over the result, and pull out any individual bones
I missed... spending no more than a minute or so at this.

Some bones may remain.

If any diners are not capable of noticing and avoiding
the remaining stray bones, as cook you may want to pick over their
portions extra careful.

Steve

On Thu, 18 Mar 2010 07:59:50 -0400, "Zeppo" > wrote:

> Rats, I just thought of something. Do I need to d-bone the fish, or at least
> remove the backbone, before I poach it? If I don't will bones be an issue
> when I serve it?

No, you don't need to debone. It's easier if you do it after anyway.

--
I love cooking with wine.
Sometimes I even put it in the food.

Zeppo wrote:
>
> Rats, I just thought of something. Do I need to d-bone the fish, or at
> least remove the backbone, before I poach it? If I don't will bones be
> an issue when I serve it?

If you buy a whole salmon, or if you buy salmon steaks, you will have to
worry about bones. If you buy salmon that looks like this, there should
not be any bones.


http://www.toyojp.com/propic/200691812525871578.jpg


The salmon will become thin towards the tail end of the fish, so just
fold it under the fish to make that end a little thicker, this way it
will not dry out when you cook it.


Becca

On Thu, 18 Mar 2010 11:44:41 -0500 in rec.food.cooking, Becca
> wrote,
>The salmon will become thin towards the tail end of the fish, so just
>fold it under the fish to make that end a little thicker, this way it
>will not dry out when you cook it.

Good tip, as opposed to Chris Kimball who says to chop the thin part off
(and do what with it?)

"Janet Baraclough" > wrote in message
...
> The message >
> from "Zeppo" > contains these words:
>
>
>> Rats, I just thought of something. Do I need to d-bone the fish, or at
>> least
>> remove the backbone, before I poach it? If I don't will bones be an issue
>> when I serve it?
>
> I don't. I serve the upper side of the fish first; (helpings just
> lift off the bones). When the backbone is all exposed, make sure its
> detached behind the head then lift off the entire backbone with bones
> attached.
> Leaving the lower side of the fish ready to serve.
>
> Cooking it with the bones in improves the flavour IMO; and certainly
> the appearance.
>
> Janet

Thanks Janet. That's the info I was looking for.

Jon

On Mar 18, 9:36 am, "Zeppo" > wrote:
> "Janet Baraclough" > wrote in message
>
> ...
>
>
>
> > The message >
> > from "Zeppo" > contains these words:
>
> >> Rats, I just thought of something. Do I need to d-bone the fish, or at
> >> least
> >> remove the backbone, before I poach it? If I don't will bones be an issue
> >> when I serve it?
>
> > I don't. I serve the upper side of the fish first; (helpings just
> > lift off the bones). When the backbone is all exposed, make sure its
> > detached behind the head then lift off the entire backbone with bones
> > attached.
> > Leaving the lower side of the fish ready to serve.
>
> > Cooking it with the bones in improves the flavour IMO; and certainly
> > the appearance.
>
> > Janet
>
> Thanks Janet. That's the info I was looking for.
>
It's a little more trouble, but not much, to remove the pin bones
before poaching. Then serve as Janet describes. This is a pretty
good description of how to get those pesky pin bones. Your diners
will appreciate it. -aem

http://www.culinate.com/columns/ask_...ones_from_fish

"aem" > wrote in message
...
> On Mar 18, 9:36 am, "Zeppo" > wrote:
>> "Janet Baraclough" > wrote in message
>>
>> ...
>>
>>
>>
>> > The message >
>> > from "Zeppo" > contains these words:
>>
>> >> Rats, I just thought of something. Do I need to d-bone the fish, or at
>> >> least
>> >> remove the backbone, before I poach it? If I don't will bones be an
>> >> issue
>> >> when I serve it?
>>
>> > I don't. I serve the upper side of the fish first; (helpings just
>> > lift off the bones). When the backbone is all exposed, make sure its
>> > detached behind the head then lift off the entire backbone with bones
>> > attached.
>> > Leaving the lower side of the fish ready to serve.
>>
>> > Cooking it with the bones in improves the flavour IMO; and certainly
>> > the appearance.
>>
>> > Janet
>>
>> Thanks Janet. That's the info I was looking for.
>>
> It's a little more trouble, but not much, to remove the pin bones
> before poaching. Then serve as Janet describes. This is a pretty
> good description of how to get those pesky pin bones. Your diners
> will appreciate it. -aem
>
> http://www.culinate.com/columns/ask_...ones_from_fish
Oooo, a new kitchen tool, a fish-bone tweezers.

Thanks for the link!
Jon


Jon

On Thu, 18 Mar 2010 15:02:20 -0400, "Zeppo" > wrote:

> > http://www.culinate.com/columns/ask_...ones_from_fish
> Oooo, a new kitchen tool, a fish-bone tweezers.

That's what I thought too, but darned if I can remember seeing one.

--
I love cooking with wine.
Sometimes I even put it in the food.