How to cut pink salmon fillet - how to separate the pink salmon from the bones, a step by step recipe photos
Fillet of salmon separate from the bones used to prepare various dishes. Fish meat without bones roast, baked, salted, and make him a filling for pies. On how correctly to cut pink salmon fillet on my own, I will try to describe in detail in today's step by step recipe decorated with photos. By repeating the procedure a couple of times you will be subsequently described herein deal with it quickly.
How to separate from the bones pink salmon
Taste of fish dishes are always a great extent depends on the freshness of the fish. Buying pink salmon in frozen form, pay attention to the color of the abdomen and scales. Belly should be white without yellow spots and scales - silver.
Before you remove the bones from the fish, it is necessary to thaw completely. It is best to do it during the first 12 hours in a refrigerator main compartment, and then finally to warm at room temperature.
Pink salmon after thawing should be washed under cool running water and cleaned of scales. Clean the fish knife edge side, scraping motion, moving from the tail to the head of the carcass. If you are planning in the future to remove the skin from the fish, the cleaning of the scales can be skipped.
If the fish has not been gutted, then you need to remove its innards. This should be done as a knife, cutting the abdomen. If the pink salmon caviar was, it must be carefully separated from the intestines. In the future, this delicacy can pickle.
Now, let us thinning salmon. Put clean the fish on a large cutting board and cut off his head.
The next step is cut out and cut off the tail fins. Removing fins from the abdomen, an incision was made along the bottom of the carcass to the tail.
In order to release the fish meat from the rib bones, use a small knife. Insert the knife between several rib bones and meat layer at the base of the spinal bones. Move the knife towards the edge of the abdomen, releasing the ribs. Knife edge should be aimed toward the ridge, so as not to damage or cut the rib bones.
After that we release from the bones of the fish tail.
Now we have a knife disconnect fillet with spinal column and reveal the carcass.
Cut the seam along the milled back and do the clean-up manipulation of the bones from the second half of the salmon.
Once the bones are completely removed, proceed to the removal of the skin. For this purpose, the wide side piece picks up the skin and remove fluid movement in the direction to the tail portion. If sometimes the skin will depart with the meat, you need to be a little podskoblit this place a knife.
Prepared salmon fillets cut into portions pieces and use for cooking food, such as for salting butter.
Department of pink salmon from the bones is not difficult. Try it yourself to cut pink salmon fillet, using the tips of my steps oformlennog recipe with photos.