How to Clean & Fillet Salmon
- 1). Lay the fish on its side and insert the knife just in front of the vent,or anus of the fish. Cut along the center line of the belly towards the head, taking care to not cut into the internal organs.
- 2). Continue cutting until reaching the area at the bottom of the head where the two gill covers meet, then cut up and behind the head of the fish until you hit the backbone. Extend the cut down the side of the fish behind the pectoral fin. The meat on this side of the fish should now no longer be attached to the head. Turn the fish over and repeat the cut to the other side.
- 3). Place the fish on its belly and cut through the backbone. The head and most of the organs should now be separated from the body. Use a knife to cut the kidney from the body cavity, and then remove the fins, placing the knife behind each and cutting downward with a sawing motion.
- 4). Lay the fish on its side and begin to cut just above the backbone, using a sawing motion as you move the knife towards the tail. Continue cutting until you reach the base of the tail. Once you have reached the tail, the fillet can be removed. Turn the fish over and repeat on the other side, cutting each of the larger fillets into smaller pieces if desired.
- 5). Rinse the fish well after cleaning and refrigerate if you do not plan to cook right away.
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