With the focus on health in today's times, fish has taken on a new importance. Salmon, with a wealth of Omega-3 fatty acids and protein, is a versatile fish that is deceptively simple to clean and prepare. Read on to learn clean and prepare salmon.
Instructions
Inspecting the Fish
1. Your initial look at the fish should cover the following areas: Gills should be red and bright, with no excessive slime. Eyes should be clear. Flesh should befFirm, with a thin layer of slime on it. There should be no excessive "fishy" smell. Once the initial inspection is complete, we are ready to begin the cleaning process.
2. Set up your salmon on the cutting board. With a moist paper towel under your cutting board, lay the kitchen towel on the board to provide a non-slip surface for the fish. With the sharpened knife, cut a small slice into the tail end, only deep enough to hit the bone. At that point turn the knife's edge toward the head of the fish. in a series of long slicing motions right on top of the back bone, follow the salmons backbone up to the small fins behind the head. When this is done, turn the fish over and proceed the same way. When both sides are done, turn the fish over and make a 45-degree cut from behind the small fin towards the head until the knife hits the backbone. Proceed on both sides.
3. Remove the fillets and place them flesh side up. With a spoon, scoop out the remaining meat that is still on the skeleton by scraping it from the backbone of the salmon. Now, with the needle nose pliers, it is time to remove the pin bones. Taking your finger and running it along the line of pin bones from head to tail, gently tug the bones from the flesh as you run your finger over each bone. Once done, take the fillet knife and remove the small rib section that will be towards the fatter portion of the fillet. The skin should be scaled already and the skin should be kept on for maximum nutritional benefit and its usefulness in keeping the fillets together during cooking.
4. At this point you are ready to cut the salmon for cooking. The fillet can also be kept whole and roasted. The salmon lends itself to many great cooking techniques. Roasting, baking, sauteeing, cooked in paper and grilling are all great ways to prepare the salmon. Simple sauces, such as a soy and ginger or mustard, both accentuate the flavor of the fish and are simple to make.
Tags: bones from, both sides, clean prepare, cutting board, done turn
