37 pounds of flash frozen, fresh salmon from Alaska is being flown in to me today. I have 2 questions. I have not dealt with pin bones before. I have been told to use a tweezer to remove them. Any suggestions to quickly and efficiently remove them? I am catering in a private home (one oven) for 70 people. Do you suggest I under cook it in my commercial kitchen and then put it in Cambros and carry it to the job site? I don't want it to over cook and dry it out. Any suggestions will be welcomed. Thanks.
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6/11/09 at 6:58am