How To Butcher A Whole Salmon

This video will teach you one of many techniques for butchering a whole salmon, or any "symmetrical fish," as opposed to a flat fish like halibut or sole. To comment, ask a question or for more information, please visit this episodes show notes at:

[deannastevens]

That is MORE information and USEABLE Information than I recceived this evening from about 8 different videos and different sites. I was gifted Salmon today. 5 of various sizes and I think the larges twas 7-10#s.... I finally got the heads off and had to gut one completely but they are iced/salted waiting for tomorrow to finish.. I am going to Can them so I don't want to skin them. This is a fabulously informational video. Thank You. I Love the Voice Over too>> It works better for the this educational film and not a DIY film. Thank You..

[JacobBurton]

The shorter knife used for most of the work is a boning knife. A utility or fillet knife will also work. The longer knife, used to remove the skin, is called a scimitar, but a 10-12" chef's knife will also work.

[JacobBurton]

Very cool. Thanks for the update. Glad to hear that you're moving up in the world.

[JacobBurton]

The scimitar is some off brand knife that I had laying around in my kitchen. The boning knife is a Shun.

[JacobBurton]

It's not a huge deal, but there will always be some quality loss in texture and juiciness when a protein is frozen. This is because as ice crystals form, their jagged edges will cut the meat, causing it to "weep" moisture and giving it a slightly softer texture. For best results, always store the meat in the fridge 24 hours prior to freezing. The faster a piece of meat reaches freezer temperature, the smaller the ice crystals will be, which equals less damage.

[HeatherSpoonheim]

Thanks. I've already been 'to the top' so to speak, but two years ago I moved to the French part of Canada and had to start over as I learned a new language. It's gone pretty fast, though, and I'm glad to be close to getting back to where I was working in English. :D

[surprisevisitor]

Very glad I found your great video - thank you! Living not far from the coast of Nor Cal, I can buy these fish fresh at a great price at the local harbor or at a wholesaler nearby. I made a bit of a mess of the first one. After buying a good fillet knife, the 2nd one came out ok. The next one will be perfect though. Thanks again!

[digitalgods]

I like someone who respects the fish.  I have a couple of friends who are Sushi chefs, and one of them I go out with, Tuna fishing each year.  The chef brings his knives with him and some condiments and butchers a Tuna on the boat and we have Sashimi from a fresh fish.  The guy is a third generation Sushi chef, and the first thing I notice is the look of concentration on his face.  No wasted movements. Its a dance of economy.   The Chef has been doing it for 30 years and each slice comes off like his life depended on it.  Then his big smile as the fish goes into his mouth (as we insist he gets choice pick of the otoro if there is any.)  He'll scrape the belly fat off of the skin and put it in a dish with scallions and a little soy and serve that right up!  We drink some sake... we thank the fish gods and the fish for a great time. Always great respect for these fine animals of the sea.  Nicely done video. Thanks. 

[HeatherSpoonheim]

Thanks a lot for this - it's very clear and well ordered. I'm only doing one fish about every 3 weeks right now and I'm rather rusty so I think I'll be watching a few more times. I really need better knives at work but I refuse to take my own anymore.

Anyway, cutting around the pinbones would destroy any grillable portions which are where the money is made. No idea why anyone would consider doing that - I've always just plucked them.

[danielleh]

@JacobBurton - I just came across this video. I have a question. I was trying to look up your show notes for the notes on the brine solution and recipe. I’ve run into this problem every time: when I click on the show notes it’s just a blank page and there’s nothing there. Could you please tell me if you have gotten this complaint before?

[cpynch]

Interesting technique, slightly different than the one I use, but equally as effective. 

Great video, keep em' comin!

[jeansimard]

Now THAT I like!!! No waste...none!!! Great chef

[HeatherSpoonheim]

Just an update. I've upgraded jobs to a professional kitchen and no longer work with punks. The place pays well, wants top yield and gives me a knife allowance. I just dropped some good money into a few Global knives and look forward to slicing through my next salmon like butter. I'm watching your video again just to help me envision what it's like to work with knives rather than rusty tin can lids, LOL.

[Foodiefoto]

Thanks for the videos...I broke down a 6lb beef tenderloin and the yield was amazing..saved so much money! thanks again!!

[RWT]

Bought a salmon at Costco and followed an America's Test Kitchen recipe for cooking it. However when I got it home I had suddenly realized I needed to cut the spine out. Ugh! Found your video, but man you make that look pretty easy. It was heck trying to cut down the spine. I think I cut straight through some bones and as a result it was a pain in the butt getting all of them out. I'm certain I still cut it wrong, as many bones were missed. I do NOT like this part (cutting it down). Perhaps I can take a class somewhere in person on just how to go down the spine properly with the knife. Can't really see it too well in the video - couldn't tell if you had the knife angled toward the spine or what. Also can't see exactly if you're cutting directly against the spine. It's so tight in there I couldn't tell where the heck the spine was to begin with! Pushing hard I was afraid I'd cut a finger.

[TheCoolpat]

Thanks for the video! Just bought a salmon with skin at Costco and have no idea on how to skin it, but not anymore! :-)

[xChildGlazex]

Thanks! I love how informative you are :)

[keitha.]

Very nice technique!!! Most of the videos that I've seen are guys that are real butchers (not a compliment) who really

[jwilliamson]

Jacob, as for freezing meat, how should it be stored and wrapped?

[HeatherSpoonheim]

Just a suggestion, but as I watch this again I realize you don't poke a 'hold hole' in the skin near the tail. Cutting a hole in the skin by the tail helps me get a better grip.