After catching two salmon, each over 18 lbs, I got home and realized I had no idea how to filet these beautiful fish. I was terrified of butchering these fish and wasting good meat. I watched your video three times and went to work. I nailed it!!! Thank you so much for producing a video that helped a first timer produce beautiful filets!
I tried it on Pink Salmon today. I got a small nick on my finger, and I ended up with one a half a fillet and a lot of fish bits, LOL! I need to get the technique down and let the fish thaw out a little more (I bought a frozen whole fish). I leave the skin on because the wife and I actually like to pan fry in olive oil and eat the skin somewhat crispy. Thank you for posting this!
You're a life saver! I'm hosting a dinner party and I've got 2 salmons. I've completely butchered the 1st(I'll probably be giving those peices to the people I find irritating :)) so here's hoping I could fillet the second one properly. You make it looks so easy!Thank you
@ItsMichaelNilsson24 Hello, glad you found the video useful. The white 'fat' we trim away from the fillet is actually the stomach lining that protects the flesh from the gut, & is full of little bones, so best to be skimmed off. The 'good fat' in salmon is distributed throughout the flesh and can be seen as the pale 'fat lines' that run through the pink flesh. The fat in the flesh is full of Omega 3 which is an essential oil with many health benefits. Hope this helps x
Haha, I know this is an old post but I just spooned a 1/2 bowl of meat off of my frame. Much respect for the skills. I know some excellent fillet guys too. Always looks easy when a pro does it.
well, first attempt, I've just done a 12lb fish, and it work great ! I had about 2 egg cup fulls of Pate' bits left , which wasn't quite as good as you ! I also put my fish on a clean dry pot towel, that stopped it sliding around, neddless to say I put it in the bin after as I cut through it a couple of times but it was well worth it. Thanks again. Roj
@jameswray50 Hello! It all depends on the species of salmon. We were working on Atlantic salmon (Salmo salar) and the silver skin is very neutral and helps to keep the flesh from breaking during cooking. Some other species of salmon have a different texture and deep 'fat-lines' through the brown meat, so would be best removed. We 'deep-skin' these fish, and therefore remove the silver skin. Sorry for the confusion x
Hi! First of all I think it's a really nice and educational Video that u made. But I wanna comment on one part. I don't really know much about cooking, but I wanna learn! At 02:14, u cut of the white part of the fillet, the FAT! Isn't it good to save that part. Doesn't it add flavor and all that kind of stuff? Anyway, as I said, Nice video and keep it up!
