While most of the time you'll be told by your butcher that your salmon is already de-boned, it's always best to check yourself for the small bones known as pin bones. Often these bones have been severed by the butchering process so you can feel them sticking out of the flesh when you run your fingers over it. Use a pair of clean tweezers or pliers to pull them out gently. It's easy to choke on these bones if they aren't removed.
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