Step 1: If any part of a fish is much thinner than the rest, such as the belly of this salmon, cut it off. Either grill the thinner part separately or discard it if it is just a trimming.

Step 2: Some fillets may appear to be completely boneless but if you run a fingertip over the surface you might feel the ends of tiny bones (called ’pin-bones’), which must be removed.

Step 3: Use needle nose pliers or a similar tool, like tweezers, to grab the end of each bone and carefully pull it out at an angle (towards the head of the fish), without tearing the flesh.