Contents
How to cut salmon for pickling: tips and video
For salting, it is better to cut fresh salmon, but if this is not possible, you can use frozen. Some people salt the fish in whole pieces, but it is much more convenient to immediately divide the fillets into small pieces that are ready to eat.
Salting fish: how to cut salmon
When buying frozen salmon, defrost it and check its condition before cutting it. If the carcass gives off an unpleasant odor, and the meat remains deformed when pressed, you need to immediately get rid of such fish, since it is clearly spoiled.
Before salting, you need to properly cut the salmon.
If the fish is fresh, you can start cutting:
- The first step is to remove the fins on the back and belly. For this, neat cuts are made, thanks to which unnecessary parts can be easily removed. The fins can be left for cooking fish soup.
- The next step is to cut off the head along with the front fin. This part should also be left on the ear.
- Now you need to carefully remove the skin, picking up the edge near the place where the head was. Thanks to the layer of fat, the skin is easily peeled off. To do this, you need to slowly pull it towards the tail.
- The skin removed remains at the tip of the tail, along with which it is cut off and sent to the head and fins.
This completes the preparatory process, you can proceed to the main cutting.
How to cut a salmon and separate it from the bones?
To separate the fillet from the seeds, you need to do the following:
- carefully cut the carcass along the back along the ridge to the spine;
- make a deep incision along the line separating the back and belly;
- smoothly separate the fillet from the carcass so that the small bones remain on the skeleton;
- repeat the procedure for the other side;
- run a knife along the ribs, removing the meat. Some of the pulp will remain on the bones, but this part can also be used for fish soup.
As a result of a simple procedure, you will receive four pieces of boneless fillet: two from the back, two from the abdomen, as well as an excellent set for fish soup. Meat can be immediately salted or frozen for later use.
If this is your first time cutting red fish and are afraid of breaking the integrity of the fillet, check out the video instruction. Simple recommendations and an illustrative example will help you quickly get used to it and teach you how to properly cook salmon for pickling.
Salted salmon is an excellent treat that can be served to a family or put on a festive table. By harvesting fish yourself, you can be sure of the quality of such products.