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How To Fillet Salmon

How To Fillet Salmon

Filleting Instructions

Remove head behind the collar on both sides angling the knife to get maximum yield

Using the backbone as a guide cut from head to tail in one cut about half way into the fish


Release the
pinbones at the top of the fish to allow your knife to get over the ribs

Make a second cut from head to tail to release the fillet


This produces an “A Trim” fillet

Repeat for second side to produce 2 salmon fillets

Trim any back fat, belly fat and the
pelical from both fillets

This now gives you “C Trim” fillets


Stand the pin bones up using your knife then remove them one by one using pin bone pliers


Once all the pin bones have been removed you can cut into supremes as required