Cutting a salmon fish involves a few key steps to ensure you get clean fillets while minimizing waste. Here's a basic guide:
### Tools Needed:
- A sharp filleting knife
- A cutting board
- A pair of fish tweezers (for pin bones)
- A clean towel
### Steps:
1. **Preparation:**
- Place the salmon on the cutting board with the head facing you.
- Wipe the fish with a clean towel to remove any moisture or slime, which makes handling easier.
2. **Removing the Head:**
- Cut just behind the gills and pectoral fins on both sides.
- Slice downwards through the fish’s spine to remove the head.
3. **Gutting the Fish:**
- Insert the knife into the belly and run it along the length of the fish to open the cavity.
- Remove the internal organs and rinse the cavity with cold water.
4. **Removing the Fillets:**
- Lay the fish on its side. Start at the tail end, place your knife at an angle, and cut along the backbone towards the head.
- Try to keep the blade as close to the spine as possible to maximize the fillet.
- Flip the fish and repeat on the other side for the second fillet.
5. **Removing the Rib Bones:**
- Place the fillet skin side down, then carefully cut underneath the rib bones, following their curve to remove them without taking too much meat.
6. **Removing Pin Bones:**
- Run your finger along the middle of the fillet to locate any pin bones.
- Use fish tweezers to pull them out.
7. **Skinning the Fillet (Optional):**
- If you want to remove the skin, hold the tail end of the fillet with one hand.
- Insert your knife between the skin and flesh at the tail and gently slide it along the length, keeping the blade close to the skin.
Once done, you'll have two clean salmon fillets ready to cook or store.
