Cupping (cooking)

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In the kitchen, cupping is the term used to describe the incision of fish in order to break up their bones . For this purpose, cuts are made in the fish or fillet at a distance of a few millimeters across the direction of the bone without completely severing the meat in the whole fish or the skin in the fillet. The short pieces of bones hardly interfere with consumption. This method is particularly widespread with bone-rich white fish . Fishmongers often have cupping equipment.

Also poultry such as quail , you can prepare in this way; this is common, for example, in Thai cuisine . The bones take on a rubber-like structure and can be eaten with.