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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
Web: www.alaskaseafood.org

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Filleting Salmon

Home > Training > Filleting Salmon

Knowing how to fillet fish well is very important in order to get the most out of the product and minimize waste. Each part of the fish has its own characteristics, which fit wonderfully with different types of dishes and preparations.

How to Fillet a Salmon

Filetear salmón 1 - Alaska Seafood

1

Place the gutted fish belly side towards you. With a sharp knife, open through the abdominal cavity up to the tail.
Filetear salmón 2 - Alaska Seafood

2

Place the blade of the knife between the spine and cut lengthwise from head to tail, splitting the ribs and the top piece of the spine.
Filetear salmón 3 - Alaska Seafood

3

Separate the top. Remove the thorns from the bottom.
Filetear salmón 4 - Alaska Seafood

4

With a smaller knife, trim the ribs and fin bones from both halves. If desired, remove fin bones.
Filetear salmón 5 - Alaska Seafood

5

If you want to skin the fillets, place the skin side down on the cutting surface. Hold firmly by the tail. Insert a sharp knife between the skin and the meat and keeping it flat, cut lengthwise, in the direction of the head, while still holding tightly by the tail.
Filetear salmón 6 - Alaska Seafood

6

Salmon fillets can be baked, braised or grilled or cut into ready-to-serve portions.

Video how to fillet a salmon

Cortes salmón salvaje de Alaska

How to prepare a salmon fillet

  1. Cut fins and tail.
  2. Remove head and spine remains.
  3. Remove the scraps.
  4. Remove membranes and refine.
  5. Remove the skin.

Salmon fillets - Alaska Seafood
PDF

Wild Alaska Salmon TRIM GUIDE

Cook it Frozen

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