Often, young housewives do not know how to properly cut salmon. There are many cleaning methods, some of them are quite simple and do not require skills. Fish fillets are good for salting, baking, preparing dishes for baby food.
It is necessary
- - salmon;
- - salt;
- - knife.
Instructions
Step 1
Wash the fish under cold water and pat dry with a towel. You can rub the carcass with salt, preferably coarse, so it won't slip out of your hands when cutting. Decide what you need to use the product for. If for stuffing, then it is necessary to clean it using an incision on the ridge or abdomen. To prepare rolls, you will need fillets.
Step 2
Choose a small, well-sharpened knife. Make an incision along the back. With a sharp tip, slip it under the bones and free them from the fish fillets, this must be done on both sides of the ridge. Release the bone, being careful not to rip through the skin. Cut off the backbone at the head and tail using scissors or a knife. Now rinse under water again and can be used for cooking.
Step 3
Rinse the fish and place on a cutting board. Then cut diagonally, starting from the head. Cut to the bone, being careful not to cut them. Unroll the salmon with the tail facing you, then cut the flesh to the center of the backbone. Do this in short jerks, as if sliding over the bones with a knife. Do the same for the other side of the fish.
Step 4
Take the resulting fillet and place it on a cutting board with the fillet on top. Hold the fish tightly by the tail, make an incision from the skin along the flesh. Now you need to turn the knife away from you so that its sharp side is between the flesh and skin towards the head. Slide the knife between the skin and the flesh, cutting away like a saw. Set the flesh aside as you cut it, then you can add salt or make fish rolls, which can be conveniently held together with a backbone or toothpicks.
