Hilsa always tops the list of Bengalis' favourite fish. Mustard hilsa, steamed hilsa (bhapa) or paturi bring special joy to the table. But alongside its heavenly taste, hilsa's countless fine bones are a big problem for many, especially when feeding children and older people, and a bone stuck in the throat makes matters worse.

With a little patience and the right technique, you can remove much of hilsa's bones quite easily at home.

To remove bones from raw fish, first take a small sharp knife and clean tweezers, and work carefully while cutting. Separate the back and belly portions. The belly has fewer bones, and they are fairly straight. Gently lift the leaf-like bones inside the belly from below with the tip of the knife and pull them out.

Next comes the back. Make a very light cut around the hard central bone or backbone in the middle of the back piece, then grip the central bone firmly with clean tweezers and pull slowly; it usually comes out in one go.

In the part of the back with the most fine Y-shaped bones, you can make a light V-shaped cut with the knife, then gently pull out the row of bones. Do not cut too deep, or the flesh may be spoiled.

Those uncomfortable removing bones from raw fish can easily use the steaming method, which softens and loosens the bones so they come out more easily.

Put the hilsa pieces in a pan with a little salt, turmeric and a little water. Cover and steam lightly for 3 to 4 minutes, without overcooking; the bones are easiest to remove while the flesh is still firm.

When the steamed fish has cooled a little, gently open the two sides with clean hands. The central bone will be quite loose; lift it out slowly in one pull.

Then run your fingers gently over the flesh. Where a bone remains you will feel its tip. Light pressure between thumb and forefinger often pushes out the heads of the fine Y-shaped bones; pick them out one by one with clean tweezers.

After removing all the bones, run your fingers over the flesh once more. This is essential before serving children or older people. In this way you can make boneless steamed hilsa, hilsa cutlets, hilsa paturi and many other dishes at home.

Knowing the right technique means you can enjoy bone-free hilsa at home without worrying about the bones.

The Bengali report drew on India Today and Foodies Only.

Source: Jagonews24. First published in Bengali on The Agro News.