How to separate salmon-step-by-step recommendations, description, video instruction

A delicious red fish is an undoubtedly delicacy that costs your attention. In this article, you will learn how to separate the salmon.

For those who are not used to complicating their lives, a gutted intact salmon is sold, in the form of fillets and steaks, etc. But if the hostess buys fish in the form of a whole carcass and plans to use all its parts, then it will not be superfluous to cut the salmon correctly.

How to cut the salmon correctly: step by step

• We clean the fish from scales. In addition to a knife, you can use any device for cleaning fish. The tail can be held with a paper towel, which will reduce sliding in the hand.
• Well rinse water, washing off blood and scales.
• We cut and remove the insides, if any, separate the caviar. Do not forget about the film on the abdominal cavity. We send again to the flushing.
• Separate Head, tail and fins. We do it carefully so as not to prick. If your plans include a fish broth, we cut off your tail and head, leaving the pulp on them. Be sure to cut the gills so that the broth does not grind.
• We cut The upper part of the carcass across the slices is about 2 cm. You will get good steaks.
• The lower part remained, which needs to be cut along the ridge. If meat remains on it, you can add all this to the billet on the ear. And the resulting meat can be used at your discretion - slide or fry.

Thus, correctly Having cut the salmon, you can get a ear, fried steaks and salted fish.

Video: Draw salmon step by step

How to cut the salmon on the fillet?

1. In order to Draw salmon, clean The scales, not very pressing with a knife, so as not to hurt delicate meat.
2. Rinse Fish under running water after cleaning, removing sticky scales.
3. A sharp long knife On the line of gills, we separately separate the head. If you want to leave your head on your ear, you can separate it evenly, leaving a strip of meat below the gills for the greater fertility of the broth.
4. Tail We cut off according to the same principle: just above the location of the lower fin, if it is planned for the broth, and to the fin - if it is not needed.
5. Along the ridge Cut the meat, starting from the place where the head was. This must be done carefully, strictly along the ridge, without pressing either a knife or meat.
6. We repeat the procedure from the other side, removing the ridge.
7. With a clear sharp movement of the knife, we carry out Removing the upper fin, capturing the ridge bones.
8. It is customary to cut off the abdomen (this area is called an ATSHA), since it is fat enough. Many housewives do not do this, but this is a matter of taste.
9. Rib bones are carefully cut and removed.
10. Using tweezers, we remove the remaining bones in the back of the back.
11. Not all housewives also take off the skin. And if you want to leave the fillet without a skin - the first and second steps can be skipped.

Before you is a finished fillet that can be prepared at your discretion.

Video: How to cut the salmon fillet?

How to cut the salmon for salting?

Fresh fish is best suited for this purpose, but you can use it frozen. There are lovers of large whole pieces, but still more convenient Draw salmon Immediately on portioned pieces.

1. We start with the removal of the dorsal and abdominal fins, carefully cutting them.
2. We remove the head and front fin.
3. Remove The skin, pushing it from above and gently separating it from the carcass in the direction of the tail.
4. Cut the tail along with the skin remaining on its tip.
5. Separate Files from the bones, cutting the fish along the ridge.
6. We cut the carcass between the back and the abdomen deeply.
7. Carefully we share The carcass and fillet so that the smallest bones do not break away from the skeleton.
8. We repeat the same procedure now on the reverse side.
9. Remove the meat, driving a knife along the bones along.

Thus, you got four parts of the pulp, which can be used for salting. By the way, everything that remains as a result of cutting (head, fins, tail, ridge) can be used to prepare soup.

Advice. Typically, for salting is needed for at least a day. But if you cut the salmon in small pieces, add salt and spices and mix it all in a glass container, after 2-3 hours you can try a delicious.

Video: We share and salt the salmon

How to divide the salmon into steaks?

1. To draw salmon On steaks, clean, gut, my and dry the carcass.
2. Cut off the head and fins.
3. Now necessary remove the sidewall.
4. Remove bones and fins from the sidewall.
5. Sticking a thin knife under the ribs, we remove the bones from them.
6. Now cut In both directions, cutting the remaining bones thus.
7. With tweezers we remove the bones from the pulp.
8. From the sides we cut all the excess.
9. And now cut On the extension line, by slices about 2 cm.
10. We unfold all the pieces, getting even steaks from them.

How to cut the head of the salmon for the soup?

• There are no special difficulties in this process. The main thing is not to be lazy to clean it from the residues of scales and dareSo that there is no bitterness in the broth. And so that it foams less, it is better to lower the salmon head in the water for half an hour. It will also wash the blood remaining after cutting.
• Draw the head of the salmonyou will need to get the broth again. It will become soft and you can easily separate the meat from it, which will need to be returned to the pan.

And do not forget that the saturation of the fish broth will be added a tail, abdomen, fins, a ridge - all that we prudently put down when cutting our salmon. Bon appetit!

Video: cutting salmon into steak and ear