Okay all you lovely people at Food Tube!
I'm going to show you how to fillet a whole salmon.
It applies also to a Sea Trout or Trout.
Same method. I'm using this knife. This is a - This is a filleting knife.
I'm using this because it's quite standard.
I'm going to need some little tweezers
for taking out the pin bones.
And I need, erm, some scissors.
The scissor I just use to remove all of those little fins
Er, get yourself a nice plastic board.
Get yourself a wet cloth underneath. So lets talk about how we cut this fish.
First up, lets just have a little look.
So can you see that natural line behind the fishes head? We want to follow that with our tip of the knife and
I'm going to run that knife behind the neck like so. I'll then
fold it over, and I'll do exactly the same but this time I'm going to give it a little tap
and go all the way through.
We've got a cross-section of the fish here.
We can see nice and clearly we've got the fillet and the spnie here and we want to cut
through there. So we're going to put the tip in
and I'm going to do a nice confident cut through.
Once I get into that ribs that's good.
Then I'm going to turn it around and can you see there's the backbone going all the way down there.
See the dorsal fin here. I wanna stay on this side of the dorsal fin.
And ti's really important you do long movements. Okay. Even if you get it wrong better to go long than big
jaggerdy bits.
Okay, so be confident. Clean knife.
Start on top of the spine and I'm going to run my knife down the length of the spine, and
you know where it is, cos the Dorsal fin is there
and you're kind of locked in
now, keep your hands out of the way.
All the way down to the tip of the tail.
Now what I want to show you is a little trick
is the bottom is here, and I'm literally going to stick my knife through
to th bottom. See it's come through
and then all I need to do now is
slightly angle the blade into the spine and
if I just do that
what I'll do is have a nice clean cut
and we won't waste too much.
Half the fish is taken off the bone here
Right so we've removed the spine
and now I'm going to angle the knife into the ribs
and as I'm doing it I'm just easing away
the blade is not facing the meat
it's facing the ribs. Then it goes quite close to the ribs
and then you get the ribs off.
Like that.
I'll do this other side of salmon. Stay on the top
of the back bone, past the Dorsal fin.
Right up to the spine.
I've hit the spine there and then we're going to look for the bum hole, and we're gonna go straight through
hold the blade down, and angle it down,
beautiful.
We're gonna go up to the spine
once more. Just rib ti against the rib bones and come out.
I've taken the ribs off now. We've got this little bottom fin here. So off with the fin
What I like to do is face it away from me, clean up that angle there. I'll use my knife and I'll cut down the length
of the fish, like that.
This trim you can use for mousse' and bits and pieces like that.
But we have got pin bones to deal with. The pin bones are like the little ribs.
If you scrape this fish
you'll see them, and I just simple use a little pair of tweezers, or you can use clean pliers.
Just to remove those bones.
It's nice to remove that. And then there we go. We've got our lovely fish right there
When you buy a fillet of fish it's been touched and bashed around and kind of exposed more
if you want to enjoy the best of fish
you learn to master it yourself. It's really good fun.
Let me show you another little technique.
Go to the end of the fish
Go down to the skin.
And you can actually angle the knife
under the skin, and what I want to do is achieve two things.
Pressing down of the blade
and angling of the blade to the skin.
And then do the kind of little, beautiful gentle action.
And then we've got that skin that comes off like that.
So we've removed the skin there
See how close that is, almost look.
Right off. And of course once you've got a filleted piece of salmon again
cut it into littler scallops.
There's another couple of ways of treating this as well.
You might want to slice it into steaks, little 6oz steaks.
Give it a light little score, so we can season in there, and also it looks quite pretty.
This little slice of salmon
gets cooked in a minute's time. A minute!
In a hot pan.
This is what my wife uses all the time for the kids.
Very, very beautiful.
That's how to fillet a salmon trout or a sea trout. You can see down here a whole bunch of different preparations
that hopefully you'll find useful, and remember if you want to see any other talent from Food Tube
er, cooking beautiful fish dishes
then check them out down here.
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And you never know, they might cook it for you. Bye guys!