esquire.
Distinguished Member
- Joined
- Feb 5, 2004
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After trying on some Brooks Brothers' pants and finding them a bit snug, my New Year's Resolution is to start eating healthier and lose some weight.
As such, I've decided I'm going to start eating more fish. But, the quality and options for fish here in SoCal is surprisingly limited even though its by the ocean so I've decided to take matters into my own hand by buying whole fish which should be fresher than fish that's already been broken down into fillets and steaks. I read somewhere that a lot of the fish with pinbones removed were frozen in america or where they were caught only to be defrosted in a country like China with lower labor costs to remove the pinbnones. And, then afterwords, they re-freeze the fish to send it over here and that freezing and defrosting kills the quality of the fish.
So, does anybody have any recs for a fish tweezer or a plier to remove pin bones from a fish? And, what's the difference between a tweezer vs a plier, and when do you use which tool?
I've been looking at all the available fish cookbooks in the local Barnes, and most of them say you could use either. But, a few say to use only tweezers and just as many say to use only pliers.
As such, I've decided I'm going to start eating more fish. But, the quality and options for fish here in SoCal is surprisingly limited even though its by the ocean so I've decided to take matters into my own hand by buying whole fish which should be fresher than fish that's already been broken down into fillets and steaks. I read somewhere that a lot of the fish with pinbones removed were frozen in america or where they were caught only to be defrosted in a country like China with lower labor costs to remove the pinbnones. And, then afterwords, they re-freeze the fish to send it over here and that freezing and defrosting kills the quality of the fish.
So, does anybody have any recs for a fish tweezer or a plier to remove pin bones from a fish? And, what's the difference between a tweezer vs a plier, and when do you use which tool?
I've been looking at all the available fish cookbooks in the local Barnes, and most of them say you could use either. But, a few say to use only tweezers and just as many say to use only pliers.