How to Cut Salmon
By Renee Shelton
Preliminaries: Use a dressed salmon, remove head.
fish on large, flat, clean surface. Make cuts crosswise (perpendicular
to backbone) to make steaks of desired size, with thickness from 3/4
to 2 inches.
down the fish using a rubber mallet to assist in cutting through the
bone if necessary.
part of the fish not steaked can be cooked whole, or filleted.
Salmon Steaks and Fillets - Image above courtesy Wikimedia Commons, User Marlith through a creative commons license.
Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com. Keep up with her at her blog Sand and Succotash. Her book Basic Fish Cooking Methods: A No Frills Guide for Preparing Fresh Fish is available on Amazon.
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