membrane removal

Susan Egglaine · June 2009

I just do not get it. I have tried going from the middle, the end etc. Used everything I can think of. It rips,tears. This is the third time I have tried, same results. What am I missing????

Panhandle Smoker · June 2009

When they tear a lot like that I use catfish skinners, they work like a champ.

eenie meenie · June 2009

.........a butcher

Car Wash Mike · June 2009

I don't know having only removing a few thousand. Start at the short end with a paper towel. Pull gentely. It is not a race.

Mike

Jeffersonian · June 2009

I'm more of a spares kinda guy, but I just get a paper towel, work up a corner until there's enough to grab and it usually just comes off in one piece. When it doesn't, I can normally get the rest up by repeating the process.

reelgem · June 2009

Hate to laugh Susan but it looks like you're about to perform surgery there. LOL!!

stike · June 2009

there is a membrane that lays on the top of the inside of the ribcage. then there is ANOTHER which sheaths each bone.

if you are putting a knife tip under the rib's own membrane, and trying to take the whole thing off that way, you won't be able to.

go down to the narrower end of the ribs and grab the membrane with a paper towel. it should come off in one or two long pieces along the whole length of the rib cage

Lab Rat · June 2009

I agree about the catfish skinners. And the bonus is they are pretty cheap too - like about $5.

I also use them for grabbing hunks of fat, membranes, and veins (or whatever those "stringy" things are between the ribs).

DryFly · June 2009

Try using a butter knife and start on the end where the bones are the shortest. Rounded end of knife will help prevent cutting the membrane. Work the knife under the membrane right on the bone through to other side. Once separated use a clean paper towel to pull off.

Ashman · June 2009

First of all, good luck!! Next, try a butter knife to get started from the bone end. Try and get the "top" membrane. If you go to deep, you will tear the thin layer from the bone. The membrane is rather thin but tuff. Once you start it with the butter knife, use your finger to work under the membrane. Hope this helps.

Gordon

Frank from Houma · June 2009

I can normally get a finger under the membrane somewhere in the middle and then go both ways like Randy has demonstrated. Every once in a while I have to use the back end of a spoon to work my way under the membrane. Hang in there Susan - took me a little while to get the hang of it.

Little Steven · June 2009

Susan,

See if you can get yourself a sailor's knife. One blade and a fid. You can work the fid into the membrane without tearing it. Once you have a little bit if space you can get a finger in and then just rip it off.

Steve

Little Chef · June 2009

Yep....In complete agreement with Mike.

I start one tiny corner with the knife...grab it with the paper towel, and the whole thing comes off! Well, right down to the flap piece they often leave when trimming.

Canugghead · June 2009

I like to start from the middle, check out this video by fellow egghead swibirun...

http://www.youtube.com/watch?v=JF5r8yqIoBo

egguitarist · June 2009

Susan, we met at spring chicken's gig last year. I do alot of fish filleting and surgery so this is how i do it. From the middle lift it from a bone and slant towards the meat. Enough to get a finger in. Now tunnel with your finger but keep more pressure toward the bone or meat not to the membrane{otherwise it will tear}. Get halfway then start on the other side until your thumb and index finger meet then gently pull up holding the ribs down with your other hand. Hope this helps

doc

Ross in Ventura · June 2009

Susan, use a small tea spoon turn it over and get under the membrane

Ross

membrane removal

Comments

Categories