Thread: Fried whiting for dinner

Frozen in vacuum bags in NOvember. Large whiting about 16 to 18 inches. I Cooked only three filets and it was all I could eat. No one else here to help so I freeze in Single serving size bags. Marinated in Louisiana hot sauce and lemon juice for 15 minutes. Rolled in seasoned corn meal and flour mixture and deep fried. Quick meal but really good and all I could eat. Be sure and trim out the sonic bones from the filets.

Sonic bones?

Originally Posted by ironman172

Sonic bones?

He has to be meaning Pin Bones, the bones that anchor the fish's musculature crosswise.

In fish where the pin bones are very fine, e.g. Spanish, most of us trim them out with a V shaped cut down the center third/half of the fillet.
When present as larger bones in fillets, it preserves the fillet if we use pliers or similar to remove each pin bone individually.

Common names for the 2 or 3 epipleural ribs found in the drum family of fish.


What my daddy used to call "widow makers" because of folks so often choking on them.
Here's what they look like in large croaker (and very similar in "whiting", etc.)...


Just trim out the 'red meat' ("fat strip") with any pleural ribs and check for epipleural ribs by running your finger back and forth in the area indicated for a true 'boneless' fillet...

Excellent picture to demonstrate location and removal technique. Call them whatever but I serve cooked fish to a lot of friends and don’t want to choke them. I don’t even remember where I picked up the SONIC bone term. Good luck with the spring fishing. I got my new pacemaker last month and hope to fish some in May on the pier.

Outstanding meal. First time I have heard sonic bones. I have heard them called pin bones mostly but also pleural bones on rare occasions. I just now learned it's "pleural, not plural". Thanks Pier#r.