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Preparing a Side of Salmon
![Technique Class3D1](https://content-images.weber.com/legacy-technique-images/technique_class3d1/technique_class3d1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
If any part of a fish is much thinner than the rest, such as the belly of this salmon, cut it off. Either grill the thinner part separately or discard it if it is just a trimming.
![Technique Class3D1 1](https://content-images.weber.com/legacy-technique-images/technique_class3d1/technique_class3d1_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Some fillets may appear to be completely boneless but if you run a fingertip over the surface you might feel the ends of tiny bones (called ’pin-bones’), which must be removed.
![Technique Class3D1 3](https://content-images.weber.com/legacy-technique-images/technique_class3d1/technique_class3d1_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Use needle nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle (towards the head of the fish), without tearing the flesh.
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