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How to fillet a salmon
| How to fillet salmon intro Picking the right equipment Cutting the first fillet Cutting the second fillet Removing the ribs Trimming the fillet part 1 Trimming the fillet part 2 Removing the pinbones The finished fillet |
| Step 3
– Cutting the second fillet: |
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| Once you've
got your first fillet cut, put it aside and flip your fish over. How you hold
the fish is a matter of personal preference, but I find it easiest to cut my
second fillet with the fish situated as shown. Again, cut down just behind the
gillplate, perpendicular to the backbone, through the entire fillet, but not
through the backbone. click picture to enlarge |
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| Again, once
you reach the backbone, turn your blade 90° and face the cutting edge
towards the tail and perpendicular to the backbone. Hold the belly meat up and
start cutting through the rib bones, moving the blade towards the tail.
On this second fillet, I think it's very
important to have the fish right at the edge of the cutting board, so my chubby
knife hand can hang over the edge... if not, my knuckles would be scraping on
the cutting board in order to get a good cut along the backbone. click picture to enlarge |
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| Continue to
hold the belly meat up, and cut along the backbone. Angle the knife so that you
minimize the amount of meat you leave on the carcass. click picture to enlarge |
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| A different
camera angle, showing how to hold up the belly meat. You do this so that you
don't accidently cut through the belly meat while you're concentrating on
cutting through the rib bones. Make sure you don't cut yourself while
doing this... using a Kevlar glove for your non-knife hand is not a bad
idea. click picture to enlarge |
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| After you
pass the belly cavity, you can let go of the belly meat. Continue to use the
backbone as your guide, and carefully angle the blade so that it rides just
over the anal fin, again, maximizing the amount of meat on the fillet. click picture to enlarge |
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| Run the blade
along the backbone and at the very end, angle it away from the backbone and cut
through the skin near the tail. click picture to enlarge |
| How to fillet salmon intro Picking the right equipment Cutting the first fillet Cutting the second fillet Removing the ribs Trimming the fillet part 1 Trimming the fillet part 2 Removing the pinbones The finished fillet |