Salmon is a delicious, noble fish, many different dishes are prepared from it. A whole salmon is suitable only for baking with a carcass, for all other recipes it will have to be cut. A different cutting method is recommended for each recipe.
It is necessary
- - salmon carcass
- - cutting board
- - knife
Instructions
Step 1
Before proceeding to butchering the fish carcass, rip the belly of the salmon with a sharp knife. Try not to cut too deep so as not to hurt the gallbladder, the bitter contents of which can irrevocably ruin the whole fish.
Step 2
Cut off the fish's head, it can make a beautiful ear. Your further behavior will depend on what exactly you are going to cook.
Step 3
If you want to pickle fillets, use a long, thin knife. Needless to say, it must also be very sharp. Make longitudinal cuts on both sides of the ridge. Use a knife to separate the fillets step by step from the spine and ribs. As a result, you should end up with a long fillet layer. Remove the small bones from it with tweezers and you can start salting.
Step 4
To cook salmon steaks, cutting salmon is not easy, but very simple. The knife should be wide and long, and sharp too. Cut the fish into transverse segments 2-2.5 cm wide. If the salmon is very large, then the steaks can be made wider - up to 3-4 cm.
Step 5
Salmon is the hardest to cut for sushi and any other food that requires very thin slices of fish. To make it easier for you to cut, freeze the fish slightly. Place the fish fillets on the table. Holding with your hand, walk with a sharp knife along the entire layer parallel to the table. This will create long, translucent slices. Or you can simply cut the fillet transversely, cutting off the frozen pulp, shavings by shavings.
