Filleting
a Salmon
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8. How do I fillet a salmon?
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.
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.
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