To make our Trout with Morels and Asparagus, we needed to filet a 12-ounce trout, and we were frankly a bit concerned about the tiny little bones that are always supposed to “melt” as the trout cooks but never do. Then I remembered a trick I’d learned while attending New York’s French Culinary Institute:

Lay the fish filet over an inverted bowl, then crouch down so you’re eye-level with the fish; gently run your finger from head to tail to loosen the bones, then, with a pair of needle-nose pliers or tweezers (the latter are best for trout bones), carefully pluck out the ones that poke up from the flesh.