Salmon with head To fillet FIRMLY SHARP KNIFE (not to flexible) Make on both sides of the belly fins and the gills an incision. Take of the head. Put your knife exactly above the middle and filleting the fish to the tail. Cut into the fillet to the bones in the middle and to the white of the belly bones. Press your knife between the pin bones and the belly bones and cut of the fillet to the tail. The other side is the same only you starts at the tail.
Other side - Cut into the fillet to the bones in the middle.
- Put your knife on the big bone and cut to the tail
- Cut down of the belly above the belly bones.
- Now you fillet the fish out the head to the tail.
Remove the skin - Clean your beam with the back of your knife.
- Make a small incision in the fillet TO the skin.
- Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.
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