When you’re enjoying a delicious salmon fillet, you might occasionally encounter what seem to be tiny, needle-like bones. However, these aren’t bones in the traditional sense. These are, in fact, calcified nerve endings, scientifically known as intramuscular bones or “pin bones.” These are not part of the main skeleton but are found in the muscle tissue of the fish.
Salmon, like many other species of fish, use these pin bones as a means to sense their environment, particularly to detect the movement and proximity of other fish. This ability is crucial for their survival, aiding in navigation, finding food, and avoiding predators in the often murky waters where they live. These nerve endings are highly sensitive and can pick up on the subtle vibrations caused by the movements of other salmon swimming nearby.
When salmon is processed for consumption, most of the primary bones are removed. However, the pin bones are smaller and trickier to take out, often requiring manual removal with tweezers or pliers — a task sometimes left to the consumer. Cooking does not dissolve these bones due to their calcified nature, which is why they remain intact in fillets.
While these pin bones can be a bit of a nuisance when eating, they are perfectly edible and safe to consume, though they can detract from the texture experience. Some professional chefs and experienced cooks suggest using needle-nose pliers or tweezers to remove these bones before cooking, especially when preparing a dish where the presentation and smooth texture of the fish are paramount.
Understanding the purpose of these calcified nerve endings gives us insight into the fascinating biology of salmon and highlights their adaptation to their aquatic world. It also offers a practical benefit, helping those who enjoy this popular fish to better prepare it for culinary uses, ensuring every salmon dish is not only delicious but also comfortable to eat.
