Separating salmon from the bones may seem daunting, but the technique is not difficult to learn. Knowing how to properly separate fish meat from the bones helps prevent you from leaving bones in fish meat or wasting meat. Read on to learn how to prepare salmon to separate the meat from the bones, skillfully use a fillet knife and make clean, meat-filled fillets.
Step
Method 1 of 4: Getting Rid of Stomach Contents
Step 1. Rinse the salmon in cold running water
Make sure the fish is thoroughly washed on all sides.
Step 2. Open the belly
Place the fish on its side on a large cutting board. Hold the tail with one hand, and with the other hand insert a fillet knife into the air hole, or rectum, located on the underside of the fish near the tail. Pull the knife from the air hole along the belly to the head, stopping right between the gills.
- Make sure you use a sharp knife to make the cut. You should not make a sawing motion; The cut must be clean.
- Be careful not to actually cut into the air holes or stomach, as the internal organs can contain bacteria that can contaminate the fish. If your initial cut is too shallow, you can go back and make a deeper cut.
- If you cut into organs, rinse off the liquid immediately. Make sure the liquid flows out of the fish, not deeper.
Step 3. Make a cut from the back of the fish to the belly
Starting from the spine above the pectoral fins. Press your knife down until you can feel the spine, then make a downward cut that extends behind the pectoral fins and ends in the abdomen.
- Don't cut too deep, as you want to avoid damaging the organs.
- Gently lift the meat to make sure it is separated from the head area. You should be able to lift a cover from the side of the fish. If the meat is still on the head, use a knife to cut it.
Step 4. Rotate the fish and make cuts from belly to back
In a similar fashion, start cutting from the belly under the pectoral fins. Since you're starting on the other side, extend the cut in front of the fin and end at the spine. Lift the meat cover to make sure it is no longer stuck to the head.
Step 5. Place the salmon on the belly and cut off the head
Use a knife that is heavier and sharper than a fillet knife, to make a direct cut through the base just behind the head.
- The intestine will still be attached to the air hole. Use your knife to cut it cleanly.
- The head, internal organs, and breastplate should come out in one piece. Throw them away.
- A serrated blade makes cutting through the spine easier.
Step 6. Remove the kidney
The long, dark red organs along the salmon's spine are the kidneys. Use a fillet knife to cut it carefully and remove it from the fish.
Step 7. Remove any remaining fins
Use a large (preferably serrated) knife to saw off the dorsal and caudal fins, then discard.
Method 2 of 4: Creating Fillets
Step 1. Remove the meat from one side
With the salmon leaning on its side, insert the fillet knife at the end where the head was before, just above the spine. Start by using a smooth sawing motion to cut through the ribs and separate the meat from the contoured bones.
- Don't cut too far from the spine, as you want to retain as much meat on the fillet as possible.
- Cut until you reach the tail. Make a perpendicular cut at the tail and remove the fillet from the salmon.
Step 2. Make the second fillet
Flip the salmon over and insert the knife where the head was before, just above the spine. Use the same technique to saw through the ribs and remove the meat from the spine, creating a second fillet. When you reach the tail, cut the fillet away from the body and set aside.
Method 3 of 4: Getting Rid of the Bones
Step 1. Remove the ribs
Lay the fillets skin down on a cutting board. Insert the fillet knife just below the first few ribs. Move the knife slowly under the ribs, aiming it toward the thicker part of the fish and toward the tail, to loosen a thin covering of meat containing the ribs. Continue until you've removed the ribs, then remove the cover.
- Don't cut too deep under the ribs, or you'll lose too much meat. Cut as close as possible under the ribs, so you're only removing a thin layer of meat sticking to them.
- Repeat with the second fillet.
Step 2. Remove the pin bones. Remove any remaining small ribs near the tail end of the fillet with pointed pliers.
Method 4 of 4: Finishing the Job
Step 1. Trim the ends of the fatty layer from the fillet belly as desired
Some consider this part of the meat to have too strong a taste. Cut and throw away.
Step 2. Rinse the fillets in cold water
Salt can be added to remove shallow impurities from the meat.
Step 3. Store the meat in the refrigerator
Don't leave the meat outside for too long, or it will go stale. You can also freeze meat in a freezer bag for up to six months.
Step 4. Prepare the salmon fillets to cook as desired
The spine and head can be saved to make a stock for soup or risotto.
Step 5. Remove the residue
Place the fish pieces, entrails, and carcasses in a sealed plastic bag and throw them in the trash.
