To filet salmon, first gut the fish. Place your knife behind the front fin and cut down to the backbone. Next, turn the knife horizontally and cut along the backbone toward the tail, cutting through the ribs. Repeat this process on both sides to fully remove the fillets.
Next, insert the knife at the tail of the fish. Use smooth, gentle strokes to glide the knife along the backbone toward the head. Maintain a close angle against the bones to maximize meat retention. As you reach the ribs, carefully navigate around them to prevent waste.
Once the fillet is detached, repeat the process on the other side. Remove any remaining bones with pliers for a clean fillet. Finally, rinse the fillets under cold water to remove blood and scales.
Now that you understand how to filet salmon after fishing, you can confidently prepare your catch. The next step involves proper storage techniques, ensuring your freshly filleted salmon stays flavorful and safe for consumption.
Related Post: