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Remove head behind the collar on both sides angling the knife to get maximum yieldUsing the backbone as a guide cut from head to tail in one cut about half way into the fishRelease thepinbones at the top of the fish to allow your knife to get over the ribsMake a second cut from head to tail to release the filletThis produces an “A Trim” fillet
Repeat for second side to produce 2 salmon filletsTrim any back fat, belly fat and thepelical from both filletsThis now gives you “C Trim” filletsStand the pin bones up using your knife then remove them one by one using pin bone pliersOnce all the pin bones have been removed you can cut into supremes as required
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Registered in England No. 03053702.