Prepping a Whole Salmon

Instructions

1. Remove the Head: Start by cutting the head off just underneath the collar.
2. Slice Down the Spine: Starting at the top of the neck, slice down the spine to separate the salmon fillet. Flip over the salmon and repeat on the other side.
3. Scrape the Spine: Go along the spine and use a spoon to try and get as much of the flesh off the bones as possible. This is called the scrapings.
4. Trim the Fillets: Take off the top fin and belly from the salmon fillets.
5. Pin Bone: With tweezers, take out each bone individually, pulling towards the head end of the fish to prevent tearing the flesh.
6. Portion the Fillet: Cut the tail off, then cut a few nice portions. With the remainder of the fillet, cut off the top loin.
7. Prepare the Belly: Identify the belly part, known as the salmon toro, which is the fattiest part of the fish.
8. Skin the Next Fillet: Cut under the skin from the tail end and then use a knife to go from tail to top. Remove the bloodline.
9. Prepare the Zar Cut: Remove the top and the bottom of the fillet and cut off the tail meat. Cut in the middle to get the salmon with uniform thickness.