Salmon is a tasty, noble fish, many different dishes are prepared from it. A whole salmon is suitable only for baking carcass, for all other recipes it will have to be cut. For each recipe, its own method of slicing is recommended.
Pick your recipe
You will need
- - salmon carcass
- - cutting board
- - knife
Instruction manual
1
Before proceeding to butcher the fish carcass, flush the salmon with a sharp knife. Try not to cut too deep so as not to touch the gall bladder, the bitter contents of which can irreparably ruin the whole fish.
2
Cut off the head of the fish, it can make a beautiful ear. Your further behavior will depend on what exactly you are going to cook.
3
If you want to pickle the fillet, take a long thin knife. Needless to say, he must also be very sharp. Make longitudinal cuts on both sides of the ridge. Using a knife, separate the fillet step by step from the spinal bone and ribs. As a result, you should get a long layer of fillet. Take out small bones from it with tweezers and you can proceed to salting.
4
To cook steaks, cutting salmon is not easy, but very simple. The knife should be wide and long, well, and sharp too. Cut the fish in 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.
5
The most difficult thing is to cut salmon for sushi and any other dishes that require very thin slices of fish. To make it easier for you to cut, slightly freeze the fish. Place the fish fillet on the table. Holding with your hand, go with a sharp knife along the entire layer parallel to the table. So you get long translucent slices. Or you can simply cut the fillet transversely, cutting off the frozen pulp, chip after chip.
Useful advice
Before you start cutting the carcass, think about it. What exactly do you want to cook from it. Do not forget the saying that recommends measuring 7 times and only then grasping the knife.