| What
you will need: |
|
A fillet knife
A cutting Board
Gloves
Water Source
Ice Pick
|
Click pictures for
a larger view.
|
| After catching your salmon be sure to bleed
it and immediately place it on ice. Allow the salmon to
go through rigor mortis (up to 8 hours) before attempting
to fillet it otherwise the fillets will contract and become
tough after filleting.
|
| Step
1 |
|
Make an angled cut through the backbone behind
the pectoral fin or front fin.
|
| Step
2 |
|
|
Remove
the anal fin on the belly side of the fish.
|
| Step
3 |
|
Remove the pelvic fin on the belly.
|
| Step
4 |
|
Turn the salmon over and remove the adipose
fine.
|
| Step
5 |
|
Remove the dorsal fin.
|
| Step
6 |
|
Make a angle cut behind the pectoral fin and
remove the head.
|
| Step
7 |
|
Put your knife tip into the anal vent and
slice the belly open.
|
| Step
8 |
|
Eviscerate the salmon at this time.
|
| Step
9 |
|
You don't have to remove the blood line.
|
| Step
10 |
|
Find the backbone at the head end of the salmon.
|
| Step
11 |
|
Place your knife at a 10 degree angle on top
of the backbone and cut towards the tail until fillet comes
loose.
|
| Step
12 |
|
Turn the salmon over and repeat cutting towards
the tail.
|
| Step
13 |
|
You now have two fillets with rib bones attached.
|
| Step
14 |
|
Secure the fillet with an ice pick and make
a one inch deep cut along the rib bones.
|
| Step
15 |
|
Now you want to keep upward pressure in the
tip of your knife and make a second cut to finish removing
the ribs.
|
| Finished
Product |
|
This is the finished product. Rinse your fillet,
cut it into portions (we suggest about the width of your
hand) and vacuum seal and freeze your fish.
|
