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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 4
– Ribbing the fillets: |
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| Again, I
think fish placement is very important when cutting fish. For ribbing, I prefer
to place my fillets with the bellies away from me, and at an angle. Make sure
you have plenty of room and place the fish in a way that feels comfortable to
you. The first thing to do is remove the first one or two ribs from the front
of the fillet. Remove them with an angled cut of the knife. These ribs are
positioned slightly different than the rest of the ribs and if you don't remove
them first, they cause problems in this next step. click picture to enlarge |
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| Starting near
where the backbone used to be, cut just under the ribs. To do this easily takes
a delicate touch. You want to angle the knife so it's angled slightly up,
towards the ribs, maximizing the amount of meat you leave on the fillet. You
also want to put a little pressure down on the knife lengthwise, giving it a
slight bend, so it follows the ribs more closely. This is where a true fillet
knife comes in handy, because true fillet knives have the proper blade
thickness that allows you to bend the blade with just the right pressure. click picture to enlarge |
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| Continue to
cut and lift the ribs out. You may leave a little bit of white belly lining in
place, this is fine. You can either leave it (many people do) or trim it out
later. click picture to enlarge |
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| Completely
detach the ribs and belly lining. 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 |