How to cut the pink salmon?

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You can buy a ready-made salmon fillet, but a much more delicious dish will be obtained if you buy a whole fish and separate it yourself.

So, how correctly to cut the pink salmon.

Before cutting a carcass, it should beunfreeze. The easiest way to do this, just put the frozen carcass on the night in the refrigerator, where it slowly wilts. But it is better to cut the pink salmon, not completely defrosted - so that the outer part of the carcass was already soft, and inside near the bones, still frozen. For this, it is best to leave the fish at room temperature for 1.5-2 hours.
Clean the pink salmon from the scales. To do this, take the fish by the tail and with a knife or a special grater from the tail to the head scrape the scales. After that, wash the fish in running water.
Disembowel. To do this, cut the belly from the head to the anus and carefully remove the insides, including caviar. With extreme caution, the gallbladder should be removed. If it still broke, the interior of the fish will have to be washed with special care. Scrape the internal cavity of the fish with a knife and rinse in running water.
Remove the gills. You can do this with a knife or tear off your fingers. In pink salmon, the gills are not prickly, so it is not difficult to do this.
Before you cut the pink salmon further, you must decide how you will cook it. You can cut into steaks or into longitudinal pieces, remove the pulp and make minced meat or make fillets.

How to cut the salmon on the fillet:

cut off the head, tail and fins;
along the line of the back along the whole carcass make an incision;
remove the skin from the carcass - for this, takeedge of the incision from the back, slightly pruned and pulled towards the abdomen. When half the skin is removed, turn the carcass and remove the skin from the second half.
from the side of the cut carefully tear off the meat from the bones. If the flesh separates badly, you can use a sharp knife.
When the flesh is separated from one side, take hold of the ridge and gently pull it out together with the bones from the second side of the carcass.
remove the remaining bones in the fillet.

Your fish is ready for final cooking. We told you how to chop the pink salmon.