hemihappy Loc: pawleys island s.c.

I would say you are a pretty easy guy to please when it comes to ribs.

GlsJr40 Loc: Dallas, Tx.

Not to argue the taste issue, but to me the ribs are the least tasty meat of the buffalo. In my early life, my dad and uncles loved to catch buffalo and we ate a lot of them. We (including the small kids) ate the whole fish and never worried about the forked bones. This is how to handle the fish according to the way I learned. First, remove the fillets whole from both sides, and remove the skin. Second, lay the fillet flat on a cutting board, inside of fillet down. Next, separate the rib-cage section and prepare in your normal way. Then with a sharp knife, make shallow (+/- 1/4" deep) cut lines in the fillet, horizontal and vertical, marking frying size pieces. In this case the cuts won't touch the forked bones, thereby preventing any small bone pieces. Then, use your hands and fingers to pull and tear the flesh along the cut lines. Next, prepare and deep fry the portions until golden brown on the outside and good and flaky on the inside. When served, the portion can be easily broken apart and the forked bones removed whole, just as easily as removing the rib bones.

This is very simple and easy. To me it's much safer and easier to eat buffalo than a fried whole bream. This method prevents having 'small' bones. And, in my opinion, the meat will be noticeably better tasting than the rib portions.

bearsss33 Loc: Bastrop,Texas

Ive looked long and hard and finally found one which is the best ive ever used. Found at academy. They have 2 models get the hevy duty repalla you want be disappointed i think around$59.00. It will be the last one you will buy

Right on Ron Loc: Southeastern Indiana

May think about a cordless sawzaw. Works well for my home processing.

Right on Ron Loc: Southeastern Indiana

Cordless sawzaw works well for my home processing of deer and pig. Also use it on larger fish ribs.

fisher Loc: whitewater,colorado

Trying to visualize it. Seems to me to waste a lot of meat. I guess I'll have to try it. I don't like the pin bones in trout.

FourchonLa. Loc: Fourchon Louisiana, South Louisiana

This method I use on speckled trout or spotted sea trout. They have a different rib cage than other fish. I’ve never tried it on a freshwater fish. Even with this method I still check for any small bones. Sometimes I’ll still find one or two.

Barney

Try a westinghouse electric carving knife they are powerful. But have a round point on the blade. When you need a more flexible pointed blade you can use a mister twister blade they will fit in the Westinghouse knife. Barney

Barney

Try a westinghouse electric carving knife they are powerful. But have a round point on the blade. When you need a more flexible pointed blade you can use a mister twister blade they will fit in the Westinghouse knife. Barney