pin bone

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  • noun

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part of the sirloin between the flat bone and the porterhouse

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Body length (BL)###Horizontal distance from withers to pin bone
These ligaments are about an inch in diameter, connecting the pin bones to the spine.
What the salmon industry needs now is a fully automatic pin bone remover for fillets, and Carnitech A/S has put one on the market.
The price was good, bat there was nothing remarkable about the product itself--a basic commodity fillet with the skin on, pin bones in and no trim.
To prepare the Salmon Fillet first pin bone the salmon with a pair of tweezers or pliers and remove the skin.
First, remove the pin bones along the back of the fish by cutting away the dorsal fin -- follow the line of the fish's back from just below the head to the tail and scrape away the seam of fin and bones.
METHOD 2 Meanwhile, remove skin and pin bones from salmon and haddock and cut into bite size chunks.
Berend de Leeuw, another dairy specialist, advised farmers to dehorn their calves when they are between two weeks and three months old to enable wounds will heal early and faster.There should be enough space between pin bones for easy calving.
wild salmon fillet, skin on, pin bones removed* Canola or grapeseed oil 1 tsp.
'Hilsa is a very tasty fish, but many people, particularly children and foreigners, cannot sample the fish as it contains minute, sharp and branched pin bones throughout the muscles.
Brush your hand along the fillet to check for any little pin bones, pinching them out with a pair of tweezers.
If there are any pin bones there you will feel them protruding at about half-inch intervals.
The G180 Area Sensor Series offers extreme sensitivity for the most challenging of applications, identifying previously undetectable contaminants such as 0.1mm sieve wire in food products or pin bones in fish filets.
Using fish tweezers, carefully remove any remaining pin bones. In a medium-sized Pyrex roasting pan, combine the salt and sugar, and lay the mackerel on top of the mixture, skin side down.
Here are two Michelle Roux Jr recipes for you to try at home BLACK BREAM COOKED IN ITS MARINADE (Serves six) INGREDIENTS 6 fillets of black bream (120-150g each) 1 carrot 1 onion 1 fennel bulb 125 ml dry white wine 60ml water 1 tablespoon white wine vinegar Juice of 1/2 orange and 1/2 lemon 1 teaspoon Demerara sugar 1/2 teaspoon cumin seeds 3 tablespoons strong, fragrant olive oil Small sprigs of flat-leaf parsley Sea salt and coarsely ground pepper METHOD 1 Rinse the fish fillets, dry with kitchen towels and remove any pin bones using a pair of tweezers.