How do I fillet a Salmon?
Courtesy of http://www.kasilofseafoods.com
After catching your Salmon be sure to bleed it and
immediately place it on ice. Allow the Salmon to go through rigor mortis before
attempting to fillet it otherwise the fillets will contract and become tough
after filleting.
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1. Start with a very sharp 8 to 10 inch flexible knife and an
ice pick.
2. Make a angle cut through the backbone behind the pectoral
fin or front fin.
3. Remove the anal fin on the belly side of the fish.
4.
Remove the pelvic fin on the belly.
5.
Turn the Salmon over and remove the adipose fine.
6.
Remove the dorsal fin.
7.
Make a angle cut behind the pectoral fin and remove the head.
8. Put
your knife tip into the anal vent and slice the belly open.
9.
Eviscerate the Salmon at this time.
10.
You don't have to remove the blood line.
11.
Find the backbone at the head end of the Salmon.
12.
Place your knife at a 10 degree angle on top of the backbone and cut towards the
tail until fillet comes loose.
13.
Turn the Salmon over and repeat cutting towards the tail.
14.
You now have two fillets with rib bones attached.
15.
Secure the fillet with an ice pick and make a one inch deep cut along the rib
bones.
16.
Now you want to keep upward pressure in the tip of your knife and make a second
cut to finish removing the ribs.
This is the finished
product.
