how to fillet 5 kg fresh salmon

how to fillet 5kg fresh salmon1. Wash the salmon: Rinse the salmon fillets under cold running water to remove any dirt or debris.
Tags: Salmon, fresh fish, cleaning, preparation
2. Prep your workstation: Lay a clean cutting board on a stable surface, ensuring it is large enough to accommodate the size of the salmon fillets.
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3. Remove the head: Using a sharp knife, cut off the salmon's head by making a clean cut just behind the gills.
Tags: Salmon head, fish head removal, knife
4. Remove the scales: Hold the salmon firmly by the tail and scrape the scales off using the back of a knife or a fish scaler. Work from the tail towards the head, ensuring all scales are removed.
Tags: Scales, fish scaler, fish cleaning, filleting
5. Make the first cut: Lay the salmon on the cutting board with the skin side down. Start the first cut by inserting a sharp filleting knife just behind the pectoral fin, angling it towards the head.
Tags: Filleting knife, salmon fillet, first cut
6. Slice along the backbone: Gently run the filleting knife along the length of the backbone, using long, smooth strokes while keeping the blade as close to the bones as possible. Gradually separate the fillet from the backbone by carefully following the natural curve of the fish.
Tags: Filleting knife, backbone, separating fillet
7. Repeat on the other side: Flip the fish and repeat the process on the other side to remove the second fillet.
Tags: Flip, second fillet, filleting technique
8. Remove remaining bones: Carefully run the filleting knife along the rib bones, gradually removing any remaining bones that may have attached to the fillets.
Tags: Rib bones, deboning, filleting technique
9. Trim excess skin: If desired, trim any excess skin from the fillets using a sharp knife to create even, clean edges.
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10. Rinse and pat dry: Give the fillets a final rinse under cold water to remove any loose scales or bone fragments. Pat them dry with a clean kitchen towel or paper towels.
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11. Portion the fillets: Cut the fillets into desired portion sizes, such as steaks or smaller fillets, based on your recipe or preference.
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12. Store or cook: Use the fillets immediately for cooking or store them in airtight containers in the refrigerator or freezer for later use.
Tags: Storage, cooking, freshness
Descriptions:
- Filleting a fresh salmon involves removing the head, scales, and internal bones to obtain clean fillets.
- Start by making a clean cut behind the gills to remove the head.
- Scrape off the scales using a knife or scaler, ensuring all are removed.
- Begin filleting by making the first cut just behind the pectoral fin, angling towards the head.
- Separate the fillet from the backbone using long, smooth strokes along the bones.
- Repeat the process on the other side to obtain the second fillet.
- Carefully remove any remaining bones attached to the fillets by running the knife along the rib bones.
- Trim excess skin if desired for clean edges.
- Rinse the fillets under cold water and pat them dry.
- Portion the fillets into desired sizes, such as steaks or smaller fillets.
- Cook immediately or store in airtight containers in the refrigerator or freezer.