How to quickly cut salmon and properly salt the fillets

Today we are going to learn how to fillet a whole salmon carcass. It is a wonderful product, an ingredient and the basis of many delicious dishes.

You can't check the quality of ready-made packaged fillets; unscrupulous sellers can take advantage of this. That's why I always buy a whole fish, cleaned of scales and insides - the quality is guaranteed and it's cheaper. You just need to cut it properly.

Ingredients: fresh salmon - 1 pc, salt - 2 tbsp, sugar - 1 tbsp.

Let's get started.

We need a knife - long, thin and very sharp.

First, we separate the head. Carefully lift the front fin, put the knife under it, and cut at an angle to the center of the head. Turn the fish over and repeat on the other side. That's it, the head comes off easily.

They say that fish rots from the head, but they clean it from the tail. I can honestly tell you: professionals don't do that. We're going to clean the fish from the head, like during the French Revolution, or rather, from the place where it just was.

We put the knife under the spine and hold the carcass with our hand. Carefully cut through the whole fish along the ridge. Remove the knife 5-10 centimeters from the tail. We get a layer of excellent fillet. Put it aside and repeat the procedure with the second half of the fish, but put the knife over the spine. Remove the knife near the tail. We have two layers of fish. It takes me a minute to do this, but you shouldn't rush at first, it's better to keep your fingers safe.

Now we need to separate the belly. Angle the knife under the large bones, cut to the beginning of the belly, and separate it in one motion along the fish.

Using tweezers, remove the remaining bones - there are few of them, the process will take no more than 30 seconds.

The only thing left to do is to remove the white stripe that runs down the center. Starting from the tail part, cut it off and remove it.

Remove the skin: from the tail side, insert a knife between the skin and the flesh. Pressing the fish down, cut along the entire layer.

That's it, our fillet is ready. Wipe it with a napkin.

We've got a great fillet; you can use it to cook whatever you want quickly and efficiently at any time. Believe me, you can't buy fillets of this quality in a store. Plus, our production is waste-free: we don't throw away the head, skin, bellies, backbone and tail - we don't throw anything away. All of this can be used to prepare wonderful dishes.

We make a preparation: we separate the narrow tail part, and divide the remaining fillet into three equal parts. If you're not going to cook it right away, wrap the fillets in cling film to keep them fresh. If the fillet is going to be left in the refrigerator for more than a day, remove the film, wipe the fish with a napkin and wrap it again.

We can use our freshly filleted salmon right away.

Mix salt and sugar. Take a piece of fillet - now we're going to salt it.

Many people make a mistake when salting fish - they burn it. They put the salt and sugar mixture directly on the fish, and the top layer disappears. We avoid this very simply: we spread a little, just a drop of olive oil on the surface of the fish. We carefully apply a mixture of salt and sugar on all sides. The amount of the mixture may vary depending on the weight of the fish; the proportion is constant.

Wrap the fillet in parchment paper and put it in the refrigerator. The next day, our salmon is ready to eat.

Beautiful fillets, preparations for many dishes, salted salmon - you have done all this with your own hands as well as professional chefs.

Enjoy!