Salmon is considered the queen among salmon fish for a reason, its meat is a real delicacy. Norway supplies our country with high-quality salmon, the chilled meat of which does not have a fishy smell, but rather resembles the smell of fresh cucumbers. It is much more profitable to buy a whole fish, only this must be done in specialized stores that have special certificates and guarantee the correct storage conditions. Many do not buy whole salmon, because they do not know what to do with whole fish, although cutting salmon is not at all difficult.
Instructions
Step 1
If the fish was purchased frozen, then defrost it for three hours with paper kitchen towels.
Step 2
Take a sharp, long kitchen knife and make a circular cut around your head, all the way down to the ridge. Cut the ridge between the vertebrae. Cut off the tail in the same way, making an incision just behind the last fin. Remove the gills from the head, being careful not to hurt yourself on the sharp teeth of the salmon.
Step 3
Cut the fins by cutting deeply on both sides and closing the cuts and pull them out of the carcass towards the head. If the front inner fin bones will not be removed, cut them off at the base with a knife.
Step 4
Make a deep cut along the ridge, guiding the blade of the knife as close to the ridge as possible, resting the tip of the knife against the ribs.
Step 5
Cut the meat along the ribs and along the tail section behind them. Cut the fish in half along the belly. Now cut out the ridge and ribs in the second half. Guide the knife as close to the ribs as possible. You have two fillet halves.
Step 6
If necessary, remove the skin from the fillet by placing it meat side up and carefully cutting it off the skin from the tail side. Take a pair of tweezers and carefully pull out the small bones that are visible on the surface of the fillet. Now your fish is cut, you can cook anything from it, including salting.
