How to Break Down a Side of Salmon (For The Best Quality Fillets, Don’t Buy Them Individually)
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Farmed and wild salmon are not the same:
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Nice! Thank you very much!
You may want to avoid using farm raised salmon next time! Really not good for you!
other then the bowl this is all common knowledge
All I wanted to learn is how to deal with the tail meat because it’s thinner and triangle shaped. And you are telling me just not to throw it away?
Nice video. Great camera work, detailing every step quite well.
However, you implied that the stripped away salmon belly could be used as sushi.
I highly recommend that you edit that part out, as only sushi grade seafood can be safely prepared and served raw, and preferably only by those trained to safely do so.
Thanks.
The salmon in the thumbnail is already fossilized.
Love the how-to videos!!
why not cook the fillet whole?
It is always good to go over the basics. Thanks for being so thorough. The lesson was well presented and communicated clearly. 😀
Great video, lots of useful tips and clear instructions on how to make beautiful uniform pieces. Morgan’s awesome!
What do you do with the reserved salmon belly?
How to remove salmon scales? I like to keep the skin but not the scales.
If you're going to remove bones this way, I'm not going to pay you by the hour, I can tell you that..
The tail end is great for home made gravlax. Trimmings can be minced and mixed with cream cheese for a good smear on bagels. You should have covered this in the video. The bowl method is the best tip. I would cut the pieces larger, to share, so you have less chance to overcook them–122F final temp for wild, according to Dan (and I agree!)
Good tip to use the bowl! but why the foreground music?it's loud.
Only 2 ways to eat Salmon; Raw or Whole
#goodjob
Looks good!
Nice! I just watched Chef John make gravlax so now I know what to do with the rest of the side of salmon!
I don't want to see anything that pathetic again.
I expect more from America's Test Kitchen.
Remove skin as shown; Just a tip: Angle knife down slightly towards skin then slice to remove skin. Doing this the skin will help guide knife and not accidentally gouge Salmon fillet.
And … who the hell is this person?
another fantastic how-to video from ATK…thank you so much.
Why is it preferred to cook salmon with the skin on?
I agree with many commenters, great tips, especially the bowl tip. One comment – if you are going to remove the skin, do it first with the entire filet – that way it's only one action, not six or seven, and with the correct knife, it's really easy.
This is a good one. Nice and informative, useful information.
I, too, like the idea of using the inverted bowl to accentuate the pin bones. Videos on what to do with the belly meat, tail meat, and removed skin would be nice, too. I love bacon-like, crispy salmon skin.
I live in a place where fresh, wild salmon is seasonally available. I like buying a whole salmon. I use the head and spine either for stock or for bait. Occasionally I get a fish that is big enough to harvest the cheek muscles.
Growing up with fresh salmon, the salad bowl and pin bones removal is a great idea.
Thanks for the how to. I LOVE salmon. I like the idea of draping the fish over the bowl. You All at America's Test Kitchen are Awesome! I love all of your personalities and smarts! Shucks, I like your looks too!😍💕
I love the tips thank u.