How to Fillet Salmon
Here is our guide on How to Fillet Salmon with Chef Hiro.
Follow these steps and enjoy the results:
- Remove the scales and give the fish a good rinse.
- Cut off the head just under the gill on both sides.
- Cut all the way along the belly towards the tail until you see the centre bone inside.
- Cut the back side from the tail upwards, repeat one more time and cut deeper to reach the centre bone.
- Cut along the centre bone and separate the fillets.
- Remove the centre bone and the tail by cutting it from underneath. Use a thick kitchen towel to protect your supporting hand.
- Remove the dorsal fin with a simple cut.
- Gently slice off the remaining guts only using the tip of the knife.
- (Optional) Slice off the remaining belly fat with a straight line.
- Slice off the top skin with a straight line.
- Remove bones along the centre with tweezers.
- Cut to portions of your preference.
Can be packed airtight in kitchen foil (double wrapped) and put in the freezer.
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Watch Chef Hiro's video here!