Pin bones in whitefish fillets are mostly removed manually by making a V-cut in the fillet.  The yield loss is about 5-6% and the cut also sets the limit of the loin cut. 

Trio recommend removing the pin bones with Trio FTC Ergolight pinboners. 

• The skin is kept on the fillet before trimming and portioning to reduce breakage and yield loss
• Pin bones are pulled out with Trio FTC Ergolight pin boners without cutting into the fillet.
• Some portions and fillets are packed and sold with skin on.
• Trio FDS 3000 skinning machine can remove skin from portions with little loss of yield.  There are no damage to soft portions or fillets due to mechanical pressure and tearing.

The yield can increase with as much as 10%.

The advice from many top chefs is to fry portions with the skin on to lock in the moisture and flavours and thereby improve the texture and taste of the fish.

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