How to cut salmon
A pale pink piece of salmon, roasted crispy on the skin, seasoned only with salt and pepper - oh yeah, there laughs the connoisseur heart. But these pre-portioned and shrink-wrapped- pieces from the freezer shelf - does not work at all. Impress yourself and your gourmet friends and take one of these silvery shining magnificents apart. Yes, yourself with your own hands. You will be richly rewarded with a stunningly fresh taste. The cutting technique is tried and tested and simple. With our step-by-step instructions and the matching sharp kitchen knives from WÜSTHOF, you'll be able to do it easily. An odourless plastic cutting mat is also an advantage. Are you ready? Let's go.
Ideally, you buy your salmon from your trusted fishmonger. Farmed or wild salmon, it's your choice. Unfortunately it is difficult to make general statements here, but the origin is important. Let us advise you best.
Once you reach the spine, you carefully cut along the spine to the tail fin. Gradually you will separate the fillet from the bones. Remove the dull belly flap.
With the back of the knife you run over the meat once, so that the bones stand up. Now take a pair of fishbone tongs and pluck the remaining bones. If you plan to grill the salmon, for example on the plank, or fry it, you are already done with the preparatory work. In this case the skin should stay on. For pickled, raw or smoked salmon, however, there is still some work to be done.
With a santoku or chef's knife you can now cut the salmon into portions and turn them into fine tartar or sashimi with light weighing cuts. If you want to watch the whole process again as a video, you can find it at the address below.
The recordings of our interactive live shows, you can learn new cutting techniques - whether cradle cut, Julien cut, or Paysenne cut, from the claw handle to the tunnel handle and the different ways of holding the knife, you will learn many useful tips and tricks in the workshops - and each episode will be better in the precise and safe handling of chef's knife, paring knife or santoku.