Deboning Anchovies

Debone Anchovies

This technique uses a thin-bladed paring knife to carefully scrape away the tiny hairlike bones. See Deboning Anchovies »Christopher Hirsheimer

With a thin-bladed paring knife, halve each anchovy filet lengthwise. Gently lift out the whole bony spine using the tip of the knife, then carefully scrape away the tiny hairlike bones.