Filleting

Huon Tasmanian salmon is one of the easiest fish imaginable to fillet efficiently and cleanly. The recovery percentage of fish is extremely high and the waste is minimal. The requirements are simple, a sharp well balanced salmon slicer or filleting knife and pin bone tweezers. Also if possible a pair of gloves and a nylon filleting board.

Step 1 – Cutting the first fillet

Grip the fish firmly by holding its head, place the knife just behind the head of the fish and cut behind the gill and gill fin through to but not into the backbone of the fish. Twist the knife and firmly begin the cut along the backbone towards the tail, keep the knife in close contact with the backbone to ensure maximum recovery. As you cut you will hear the bones being cut. Continue the cut action right through the length of the fish your cutting action may have to be a slight sawing action as the knife cuts through some of the bones. Cut right to the tail fin of the fish and then lift the fillet off the fish.

Step 2 – Cutting the second fillet

Turn the fish over grip firmly by the head as before and cut through to the backbones and then turn the knife and cut towards the tail keeping the knife in close contact with the backbone. Continue the cut through towards the tail keeping close contact with the backbone. Cut right to the tail fin ensuring the maximum recovery. Lift the fillet off the backbone. Consider using a spoon to scrape any remaining fish from backbone (this can be used in fish burgers or for making a dip or spread).

Step 3 – Trimming the fillet

Trim the belly flap from the fish. Cut behind the rib cage bones keep the knife as close to the rib bones as possible. Carefully lift the ribs away from the fillet and complete the cut. You have now completed the filleting exercise and you will be amazed how much of the fish you have retained in the fillets.

Step 4 – Removing the pin bones

Use the back of your filleting knife or the side of the tweezeers and run them across the fillet towards the tail, end against the direction of the pin bones. The knife or tweezer contact identifies the pin bones and slightly lifts them, ready for removal. Using the tweezers select the pin bone and pull steadily pull it from the fish. Continue the process until all the pin bones are removed.

Step 5 – You’re done!

Now you are ready, depending on your preference divide the fillet intto 180 to 200 gram portions ready for cooking.

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