FYI, United now requires a hard sided cooler that has a considerable amount of tape wrapped around it to be considered as a checked bag. I had to leave several fish because of this rule.
DO NOT fillet any salmon using this method. It results in a crazy about of waste. Up here in Alaska we can this the deckhand/guide fillet method. It’s quick because they want to go home. They don’t care about waste. This is also why most Alaskans won’t let a deckhand/guide touch their salmon at the end of the day. There’s a huge and thick wedge of meat above and below the backbone that this method leaves behind. You can actually see that wasted meat in the video. They also do not harvest the collar which is a delicacy in the smoker. This method also gets disgusting gut juices all over the knife and meat.
