How to break down or process a salmon. Gut, gill, fillet, skin, de-bone. 

santhosh kumar so I'm not the only one that enjoys this

It's satisfying to watch and you get to learn more about this almost extinct art. I like to fish and eat what I fish so I just watch these when I am bored or I can't fish myself

SPARTANwolf 96 same. But now I wanna

He didn't bleed the fish, so yeah.

Equius Zahhak some fish have a nice red color even after being bleed. Copper river fish have a rich red color regardless.

Equius Zahhak This was a commercially caught sockeye that was put on ice. I prefer to bleed the fish right away by cutting their gill but not all commercial fisherman do that. Sockeye are naturally much redder than other salmon.

Sure it's not because of all those snuff videos?

Thanks for your feedback. Wild Sockeye Salmon and Sanelli fillet knife.

Great.

Chris Evan I stick them in the freezer and the use them for crab bait. Commercially many companies use a machine that has a comb/brush that has small fingers that scrapes the meat off turn use for salmon burgers. One could smoke them but I don't bother.

Hi. What's your recipe for 'world famous dip ?

@@lizhauraki3478 guess we'll never know

Don Quixote I'm not aware of any online wild Salmon brokers but I'm sure there are plenty. I live on the coast so they're are a lot of local opportunities. The salmon you get from Chile are farmed Atlantics. Farmed salmon are naturally a lighter fleshed color to begin with but most consumers prefer the darker colors so the farmers use feed with Astaxanthin added which colors the flesh a bit. These deep red sockeye salmon are not found everywhere and they are a in my opinion the best tasting of any type.

Sanelli

I've always preferred the more flexible blades and longer as opposed to shorter and like you said super sharp makes life a whole lot easier. I 'steel' the blade every few minutes of use to keep it sharp.

I like Dexter knives for a cheap fillet knife. I think you can get an 8 inch sani safe for like $20 bucks. My favorite is a custom blade but if you want a really nice knife Wusthof makes a great blade.

cause if you cut the fillet out and get guts all over the meat it spoils it but some people cook the heart and other stuff too (salmon heart is actually good )

It's best to gut the fish carefully at the bottom making sure you don't cut any organs. You don't want the nasty chemicals from the organs on the meat or it will be un eatable.

Ash Theruler I do have special pliers that have a small bent nose that are also spring loaded for really fast work. But you can use any pliers that have a nice tight bite. My Leatherman multi-tool works quite well. Remember too that the pinbones pull out much easier after the fish is on ice and out or rigor for at least 2 days.

+Ash Theruler I do it the same way. I have a small spring loaded gerber multi tool that i keep just for this.. all stainless. way easier than those stupid tweezers. and like the guy said, the pin bones pull out esier if you wait a few days. ...or if you're going to freeze it, do it after you thaw it. There are commercial machines to pull pin bones without tearing up the meat as well as smaller hand held versions but they're very expensive at this point...several thousand dollars for the cheapest one.

TheGamingGeneral2003 the rough callused hands of a man is the only glove you'll ever need. Wash your hands in the river with some soap and you should be fine.

Because he's actually your "mom."

it's easy don't be a bratty little wimp

No I didn't because I knew I was going to skin them. But any type of salmon is very easy to scale, even with the side of a spoon.

+Robert Khounnha Sinelli

No, a diamond steel is only used to keep the edge sharp. Once the edge is sharp with stone or a belt sander or a file then a steel simply keeps the edge good for a long time if the quality of the knife metal is good.

What do you use? Looks like your knife has been reshaped because that thin blade is not made by Sanelli. I also like thin blades. Debating whether to buy a real steel or a diamond steel? I've read you only need 400 grit for fillet knives. These polished edges don't go through fish skin, true?

I mean't to say these polished edges everyone on the knife forums talks about really don't work for filleting.

The knife I was using is simply really old and worn. It has a medium flexibility so even when it was wider and new it flexed well. It was used commercially all day every day for many years. I have both, traditional steels and diamond steels. I still much prefer the traditional steels. Another option for polishing is to strop it with a leather belt and some light buffing compound. That will do a nice polish on the blade, after it has been sharpened. I use so many different type of sharpeners depending on the knife and the job I am doing. I fish hunt and farm and butcher and process all meats so I have several types. For my fillet knives I usually run it through a commercial grinding wheel knife sharpener. I only use this machine for fillet knives because I have so many old fillet knives that I don't care that the grinding wheel wears it down faster. On all of my butcher knives though, I do by hand on a stone. I like Arkansas Wet Stones and I also have some 4 sided diamond stones do in a pinch. For machetes and cleavers I use a file. But I still polish all of them with either a leather strop, a steel, or a rag wheel on a bench grinder with some buffing compound depending on what is in front of me at the time. The trick is once you have a good edge practice a lot with a steel and use it often. This will maintain an edge for a very long time if the knife is good quality. The stone grits that are coarse or fine varies depending on the type of stone. A Japanese water stone grit numbers are not the same as conventional grits we use. The numbers don't translate the same but they are much the same idea. They are very good also but I don't find them better or worse. Basically they all work well just need to find one you like.

Thanks for the info, much appreciated. Been looking at Fdick brand steels lately too. So many models to choose from. Supposedly the best.

Sanelli Commercial Knife.

If you are removing the head there is no point. If you are going to keep it whole then it's a good idea. If the gills are left in the blood in them spoil faster than the rest of the fish so it starts to smell. So if the fish is being sold or cooked whole as some people like, taking out the gills will help it stay fresher longer.

I always do but not everyone does. Many will simply cut the gill so it bleeds out the fish and then they put them on ice right away whole.

@@Dawseyandsons thank you absolutely unbelieveable you replied within a day on an 8 year old video already subbed liked and hit the bell

These are from the West Coast BC