How to Fillet Salmon
Filleting a salmon can be quite a difficult task, not so much however, if you know how to do it right. Here is a step-by-step guide which will help you fillet your salmon right at home.
Equipments:
- One 10-inch butcher knife
- One fillet knife
- One needle-nose pliers
- Towels to clean up
- Cutting board
Instructions:
- The first step towards filleting a salmon is to clean it. Clean the fish well, then put it out on a cutting board. Lay the salmon on the cutting board in a way that its tail is towards you. Make a cut near the fish’s head and run the knife down towards its tail. Make sure that the knife is in contact with the fish’s vertebral column all the time. Once you have cut through the tail, set the piece aside.
- Now, flip the fish and start carving out a fillet from its other side. This time however, make the cut near the tail and run the knife upwards towards the head. Be careful when the knife approaches the fish’s dorsal fin. You will have to cut around it. Set the fillet aside after you have reached the head.
- You now have two salmon fillets. You may use the salmon carcass as bait for crabs or even discard it. The next thing to do is to remove the rib bones from the fillets. For this, you will have to use the fillet knife. Slip the fillet knife between the rib bones and the flesh, and start removing the bones. Make sure that the knife stays close to the rib bones.
- Once you have removed the rib bones, you can use the fillet knife to remove any fat from the salmon flesh.
- The next and the last step in the process of filleting a salmon is to remove those bones from the flesh that were cut through. This will be done with the help of the needle-nose pliers. You can run your finger through the bone and see where it ends, and pull the bone out using the pliers. After all the bones have been removed, you salmon fillets are ready to be used for cooking.
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