Still maintaining an ever-so-slight tilt downwards towards the spine, continue cutting through the fish. When you complete the cut, lift off the first fillet. STEP 5 - Flip the fish over so the belly is facing you, head-end to the right. We are going to start the process all over again for the second fillet. Beginning the second fillet.
Flip the fish over so the belly is facing you, head-end to the right. STEP 6 - Holding the belly flap up and out of the way by the pectoral fin and collar, place the knife on the top of the right upper edge of the spine and begin cutting.
Place the knife on the top of the right upper edge of the spine and begin cutting. STEP 7 - Continue cutting until you are near the end of the ribcage, then transfer your hand from the pectoral collar to brace the fish about midway down its length, again, from BEHIND the knife Continue cutting until the side is separated from the spine and lift the fillet. STEP 8 - When you are finished, you should have a mostly meatless spine and 2 nice sides of salmon.
If you wish, you can stop here - the fish is ready to grill. When you are finished, you should have a mostly meatless spine and 2 nice sides of salmon. STEP 9 - We like to add a few extra steps to remove the rib bones and collar, so without further ado We just take it off to make the next step easier.
STEP 10 - This is where it gets tricky. To start, slide the knife underneath the rib bones, then angle the blade up into them. The general idea is to use the bones as a guide to keep from cutting into the belly meat, and this is going to require some patience and delicacy.
The easiest way to remove these bones is to make a series of sweeping motions in one direction with the knife, angling up against the rib bones, while applying slight pressure with the free hand. When you finish each sweep, pull the bones back to re-set the knife on the cut line, and sweep again. When you get to the end of the bones right above the belly cut , hold the rib-bone flap up and cut it off with one motion.
Removing bones is tricky business, be careful and aware of your hand placement, so as not to cut yourself while doing so. STEP 11 - Your trimmed, finished fillet, ready for some salt, pepper, and a little lemon-butter sauce.
Your trimmed, finished fillet, ready for some salt, pepper, and a little lemon-butter sauce. Remember to always use a sharp knife, and let the bones of the fish be the guide for your cuts. Cut until you reach the tail. Make a perpendicular cut across the tail and lift the fillet from the salmon. Make the second fillet. Turn the salmon over and insert the knife where the head used to be, just above the backbone. Use the same technique to saw through the ribs and remove the meat from the spine, creating a second fillet.
When you reach the tail, cut the fillet away from the body and set it aside. Part 3. Remove the ribs. Lay the fillet skin side down on the cutting board. Insert the fillet knife just underneath the first few ribs.
Slowly work the knife under the ribs, angling it toward the thicker part of the fish and toward the tail, to loosen a thin flap of meat containing the ribs. Continue until you have removed the ribs, then discard the flap. Don't cut too deeply underneath the ribs, or you'll lose too much meat. Cut as closely underneath the ribs as possible, so you only remove a thin layer of meat attached to them.
Repeat with the second fillet. Remove the pin bones. Extract the remaining small rib bones near the tail end of the fillet with needle-nosed pliers.
Part 4. Some consider this portion of the meat to be too strong in taste. Simply slice it off and discard. Rinse the fillets in standing cold water. Salt may be added to remove superficial impurities from the meat. Store the meat in a refrigerator. Do not let the meat sit out for too long, or it will spoil.
You can also freeze the meat in freezer bags for up to six months. Prepare the salmon fillets as desired for cooking.
The backbone and head may be saved to make a broth for soup or risotto. Discard the leftovers. Put the fish trimmings, entrails, and carcass in a tied-off plastic bag and toss in the garbage. Did you make this recipe? Leave a review. Not Helpful 1 Helpful 1.
Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. Fillet knives should be between 8 and 10 inches in blade length with a slight curve and good flexibility. Helpful 0 Not Helpful 0. Submit a Tip All tip submissions are carefully reviewed before being published. Always cut away from your body, rather than towards it. Helpful 3 Not Helpful 2.
Related wikiHows How to. How to. About This Article. Co-authored by:. Cut away the belly bones by placing the knife flat beneath the bones. Then cut away the attachments. Pull out the pin bones using tongs or tweezers. They are located in the thick fillet.
Use a sharp knife, with not too rigid a blade. Start at the tail and cut diagonally down towards the skin. Grip the skin tightly, move the knife forwards between the skin and the fish meat. Now you're ready to sell on or serve. See below for prep suggestions and ideas. Considered the "tender loin" the top loin is the most-premium piece of a Norwegian salmon. Step 1 Place your knife at the top of the fillet, at the point where it begins to taper down toward the tail.
Step 3 Slice lengthwise along the center fat line away from the tapered tail to create a rectangular top loin section. Norwegian salmon sashimi Norwegian salmon for grilling. You can create two cuts from the tail section, which is the smallest and thinnest of a whole fillet. It is easily identified by its tapered shape and large fat line runnig through the centre. Depending on the size of the fillet, this section can be as small as 2 inches wide, up to 8 inches wide, measuring from the tailend toward the loin and belly.
Step 1 Place your knife at the top of the fillet, on the inside edge of the top loin.
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