Cutting salmon (other fish) master class

[Salmon cutting master class]

Salmon cutting master class





In the same way, I cut other fish, both white and red, of different types and varieties.
I use a thin, long fillet knife for this.

Hope it helps you!

Cutting workshop! There is nothing to say. We'll have to relearn, apparently. And then I shred it at random, and then I get angry with myself. E-he-he ... hands got used to axes!

it's always nice to follow the work of the master! Tatiana, thank you!

I will add not about butchering, but about fish: I bought frozen salmon steaks for NG, and they turned out to be not salmon, and not trout ... tough, dry and tasteless ...
I did not understand what kind of animal: the meat is dense and very poorly cleaned of large scales. can you tell me who it could be?

Salmon and trout have very small scales! It can be removed quickly with a knife. But for salting, I do not remove the scales, I wipe the meat with a paper napkin and use it to work.

And another nuance: the tail of the fish of salmon and trout (and closer to the tail from the middle) has tough meat, so it is better not to salt it, but to cook it, cutlets. Salt better in the middle of the fish and closer to the head

the steaks were from the head, not salted, hot, salted, too, do not clean and not wash.
I'm just wondering who they gave me under the guise of salmon ...

nooo .. I just won't succeed the first time ... I think that it won't be very good from the fifth either ... but I'll try ... bookmark ...
Thank you!