How to remove bones from pink salmon. How to fillet pink salmon

Pink salmon is one of the easiest fish to cook. Most professional chefs love red fish. Pink salmon goes well with marinades and spices. It is equally good on the grill or in the pan. And when salted it’s simply delicious.

But if you are not a chef, then, of course, it will be interesting to know how to cut pink salmon. Especially if there is an important party ahead with your participation, where the skill of preparing red fish will be assessed.

Properly cutting pink salmon

- provide half the success. And a beginner always shakes when making the first cuts. Don't be afraid, everything is outrageously simple. And when you perform the operation to remove the bones several times, cutting fish will take a matter of minutes.

There are several simple rules for cleaning filleted pink salmon:

The first step is to clean the fish from scales. It is not recommended to wash or soak the carcass in water. To remove mucus, you can use this technique: coat the fish with a good layer of salt and clean off everything unnecessary. When cleaning pink salmon, it is no different from other fish. Starting from the tail, use a special fish cleaning knife to work towards the head. Again, no need to wash. Otherwise, the meat will take on excess water.
Place the carcass on a cutting board. Find the point where the sirloin ends near the tail (up to 5cm from the end). Carefully cut out the tail. Be careful not to damage the fillet.
If the fish is not gutted, cut off the head (don't throw it away, it will make a great fish soup). Cut the belly starting from the tail. Meat cuts better when the knife goes against the grain. Remove the insides of the pink salmon. Now you can quickly rinse the carcass, but you will need to immediately dry it with a kitchen towel.
It's time to isolate the fins. The upper fin on the back must first be trimmed, separating it from the skin and meat. It is better to take the sharpest knife, then everything will go smoothly and quickly, and most importantly, you will leave the shape of the fish unchanged.
Next, take a small knife and carefully pry off the large bones of the ribs so that they do not break. Separate the ribs from the meat carefully, it’s better not to rush. When the rib bones have separated from the fillet, cut the carcass along the ridge to the tail. Let's cut it in half. Set the boneless fillet aside and repeat the procedure for the other half.
Be sure to trim the lower part of the abdomen, which is very fatty. Such fat does not add any taste to the finished dish; on the contrary, it can ruin it. Cut off 1-2 cm and leave on the ear.

Let's reveal a little secret: for the “operation” to be successful, the fish must be pre-cooled. To do this, place it in the freezer for 30 minutes. If the carcass is frozen, then do not wait for it to completely come off. The meat will be quite tough and will not flake.

This cutting method is suitable if you need clean fillets for salting.

or baking in the oven. If you need steaks for grilling or frying in a pan, then there is no point in removing the backbone. It will hold the meat.

The head, tail and hair should be left on the ear. To prevent the ear from being bitter, the gills must be completely removed from the head. To do this, an incision is made in the area where the abdomen and jaw meet. After the jumper is cut off, you need to cut off the gills, throw them away and rinse your head thoroughly. The fish soup is ready. You can put it in the refrigerator.

How to remove skin from fish

The skin must be removed carefully so as not to catch the sirloin. To do this, you need to start removing from the tail and only after you have completed all the manipulations to remove large bones. It is necessary to carefully monitor the meat so that it does not stick to the skin; use a sharp knife to trim in those places where the carcass does not come off well.

Chefs have an interesting trick:

When the fillet is ready, do not remove the skin. Cut a double piece of fish on the skin and divide it in half. Without cutting the skin, turn it inside out. The fillet will be on the outside, and the skin will be completely inside, like a frame. This way the fish is baked perfectly and does not fall apart.

How to easily clean scales

Nowadays there are a lot of “life hacks” on the topic of how to make your life easier. People are willing to share their inventions. This is how you quickly clean pink salmon from scales

many chefs. Obvious advantages:

fast;
the scales do not fly around the kitchen, but collect in one place.

For cleaning, use a simple closed grater. Just like with a knife, the fish is cleaned in the direction from the tail to the head. Use a large grater, like for carrots. All the husk remains inside. Do not forget to wash the instrument immediately, otherwise you will have to soak it to clean it.

How to clean pink salmon yourself

A purchased fresh frozen pink salmon carcass must first be thawed. Place the frozen fish in the refrigerator overnight, where it will gradually thaw. You should not try to speed up the defrosting process by placing pink salmon in hot water, as the fish will become loose and dishes prepared from it will become tasteless.

It is more convenient to do cutting if the carcass is not completely defrosted. The fish should be soft on the outside and slightly frozen at the spine. This effect is achieved by final defrosting at room temperature for an hour.

First you need to free the pink salmon from its scales. To do this, take the carcass and use a knife or a special cleaning device to scrape off the scales, starting from the tail. Clean the fish, gradually moving from the tail to the head. To prevent the fish carcass from slipping out of your hands, you can sprinkle your palms with salt. This simple trick will make your work much easier. After the scales have been completely removed, the pink salmon should be thoroughly washed under running water.

Once the fish is cleaned and washed, you can begin gutting it. First, cut the belly of the pink salmon by piercing it at the anus. After cutting into the fish, start cleaning it from the inside, moving towards the head and removing the internal organs. Set aside the caviar separately and carefully remove the gall bladder. If you damage it and bile gets on the meat, carefully scrape it off with a knife and be sure to rinse the carcass with water. If this is not done, the fish will acquire an unpleasant bitter taste and become unfit for consumption. After the entrails have been removed and the belly has been thoroughly scraped out, rinse the carcass again with water.

Remove the gills. This operation can be performed using a sharp knife, or simply tear out the gills with your fingers, since in pink salmon they are not hard and can be removed quite easily.

Before cutting the fish further, you need to decide what you want to make from the pink salmon carcass. You can fry it, cook a steak, bake it whole, or remove the skin from the fish and make minced meat. If you want to salt pink salmon fillet, then you will have to do a number of other manipulations with the carcass.

Cut off the head and tail of the pink salmon, then remove the fins. Cut through the upper back of the carcass with a knife, running the blade along the entire length, and remove the skin. This can also be done using a knife, making a small cut in the flesh and pulling the skin down towards the abdomen. Having removed the skin from one side of the carcass, you need to repeat the same operation on the other. Then you need to remove all the bones from the pulp. To do this, grab the backbone and separate it from the flesh along with the remaining large fish bones. After this, you need to carefully remove all small seeds.

That's it, the fillet is ready, you can proceed to further steps - salt, marinate or fry.

How to pickle pink salmon in 2 hours

You already know how to properly cut pink salmon. Now it's time to start cooking. One way to get tasty pink salmon and still retain all the nutrients is to salt it.

In fact, pink salmon salts quite quickly. If you have small pieces (up to 2 cm thick), then it will be salted in 2 hours. Have to take:

prepared fillet;
a mixture of sugar and salt in a ratio of 1 tablespoon per 1 kilogram of fish;
You can add thinly sliced lemon slices.

Mix salt and sugar, grate the fish, cover with lemon slices (do not squeeze the juice). Place everything in a stainless pan, not an aluminum one. And put it in the refrigerator for 2 hours. Ready. After a couple of hours, the fish should change color slightly. This means that the pink salmon has been salted.

How to fry in a marinade

Everyone knows that pink salmon is not particularly fatty.

salmon fish. And if you fry it, you can end up with completely dry pink salmon. To prevent this from happening, it is best to fry it in a marinade. The taste is rich, and the fish is quite juicy.

The marinade is prepared quickly:

for 1 kg of fish you need to take 1 kg of onions and 0.5 kg of carrots;
cut the onion into rings, grate the carrots and fry everything in vegetable oil in a frying pan;
when the vegetables are almost ready, they need to be salted, peppered, and simmered a little more, but not until fully cooked.

Spread the marinade on a baking sheet and place pink salmon on top. You can add a couple of spoons of mayonnaise, it will be higher in calories, but you will be able to make the dish tastier. When all the ingredients are assembled, sprinkle cheese on top. Place in a preheated oven for 30 minutes. The pink salmon turns out to be very juicy, bright, and aromatic.

Attention, TODAY only!

The other day I decided to fry pink salmon steaks, and the idea immediately came to me to make a video about how to clean it, and at the same time, how to fry steaks from it. This is how it turned out to be another addition for the section with educational material.

The overwhelming majority of people do not like this activity. Either the scales scatter all over the kitchen, or the fish tries to slip out.

I decided to show how to clean pink salmon easily, quickly and simply. As a result, we will get preparations for cooking delicious soup and frying wonderful steaks.

I also want to note that pink salmon and trout are no different from each other in terms of cleaning.

The tools we will need are:

chef's knife
paring knife (or any small one)
grater
single blade peeler
disposable plastic bags

First, the fish must be washed well in running water. This will wash away the mucus from it, and it will not slip out of your hands. It will be good if you dry it additionally with a paper towel.

The head, fins and tail cannot be used except for cooking, so we will cut them off and put them in a separate bag. These parts make a good broth. Divide the remaining carcass into equal parts, these will be our steaks. But first things first.

The first step is to separate the head. This should be done after the gill part, and not under it. Cut the head by turning the fish with your hand, otherwise you may make a mistake (on the other side) and cut incorrectly. Put your head aside for now, we'll come back to it later. Let's start cleaning the scales.

First way.

Remove scales by scraping them with a knife. I can tell you from experience that the faster you work with the knife, the more the scales fly off. Do not hurry. It is convenient to keep a napkin nearby and wipe the scales from the knife on it. Select the angle of the knife so that it removes the scales and, at the same time, does not cut the skin.

Second way.

Less common, but most convenient. You need to take a grater and scrape off the scales with it. All! No flying scales, no dirt. Three times faster than a knife. All scales remain inside the grater. My grater is too large for these purposes, it’s better to take a little smaller one, but of the same shape.

As soon as the scales are finished, you need to rinse the fish well again. Now cut off the tail and fins. They are easy to cut with scissors. All this will go into the broth.

Now we are left with a finished, cleaned carcass. Cut it into portions, these will be our steaks. A good thickness is 2 cm.

Let's return to the preparations for the broth.

There is one nuance here that not everyone knows. Before cooking a fish head, you need to remove the gills and eyes from it.

Strange as it may seem, a paring knife is perfect for removing eyes. In the photo I showed the stages of this “operation”. Place the knife under the eye, circle it around and pry it from the bottom up. This way you won't damage it. Last action. Let's remove the gills.

The gills just need to be cut off with scissors. Be careful - don't prick yourself!

There were a lot of steps, it may all seem very long and complicated to you, but believe me, the whole cleaning takes about 20 minutes.

Result:

we have a set of juicy steaks and a set for cooking fish soup.

All this can be frozen and used as needed.

But, look in the next article..

Pink salmon is one of the most common types of fish in our country. This is due to the fact that Russia grows large quantities of pink salmon. This fact also has an impact on the price of the product: a domestic product costs an order of magnitude cheaper than an imported one. Moreover, domestic pink salmon is in no way inferior in quality to imported salmon. On the shelves you can find many types of this fish: whole, sliced, pickled, etc.

What dishes can be prepared from pink salmon?

Pink salmon meat is valued in cooking due to its unique taste characteristics. Pink salmon meat is incredibly tasty and is suitable for preparing a variety of incredibly tasty dishes. Pink salmon is stuffed, stewed, baked, cooked whole or in pieces. There are more than enough recipes, for every taste, for any occasion.

If you bake pink salmon in the oven with various sauces, you get a quite tasty and healthy dish. The meat goes well with various side dishes of potatoes, rice and vegetables. Raw fish retains the maximum amount of useful components, so it is better to marinate it with spices or salt it. In this form, snacks or salads are prepared from it.

Pink salmon is marinated with lemon or orange juice, soy sauce and vegetable oil. Pink salmon meat prepared in this way simply melts in your mouth.

Baked pink salmon with tomatoes

To implement this recipe you will need:

One pink salmon carcass.
3-4 tomatoes.
100-150 grams of hard cheese.
Two onions.
One lemon.
Ketchup.
Mayonnaise.
Salt.
Spices.

Technological stages of preparation:

The fish is washed and cut, removing the head, tail, fins and entrails. The skin does not come off (optional). The carcass is cut into separate pieces, after which salt, spices, and the juice of half a lemon are added and left to marinate for 40 minutes.
Tomatoes are chopped into cubes or circles, onions into half rings, after which they are mixed with mayonnaise and ketchup.
A little vegetable oil is poured into a baking dish and pink salmon is laid out on top. Tomatoes and onions are laid out on pink salmon. During the cooking process, a lot of juice will be released, which will prevent the fish from burning.
Pink salmon is baked in the oven for about 30-40 minutes at 180 degrees.
5 minutes before complete readiness, the fish is pulled out of the oven and sprinkled with grated cheese, after which it is again put into the oven for 5 minutes.
Served on a baking sheet, sprinkled with herbs on top.

Pink salmon is a tasty and very healthy fish. If you use the tips correctly, cutting it up is not difficult. If desired, you can prepare a lot of different dishes from it. At the same time, it should be remembered that it will be most useful when it is boiled (soup is made from it) or baked in the oven. Fried pink salmon is just as tasty, but less healthy and heavy on the stomach.

The overwhelming majority of people do not like this activity. Either the scales scatter all over the kitchen, or the fish tries to slip out.

I decided to show how to clean pink salmon easily, quickly and simply. As a result, we will get preparations for cooking delicious soup and frying wonderful steaks.

I also want to note that pink salmon and trout are no different from each other in terms of cleaning.

The tools we will need are:

chef's knife
paring knife (or any small one)
grater
single blade peeler
disposable plastic bags

First, the fish must be washed well in running water. This will wash away the mucus from it, and it will not slip out of your hands. It will be good if you dry it additionally with a paper towel.

First way.

Second way.

As soon as the scales are finished, you need to rinse the fish well again. Now cut off the tail and fins. They are easy to cut with scissors. All this will go into the broth.

Now we are left with a finished, cleaned carcass. Cut it into portions, these will be our steaks. A good thickness is 2 cm.

Let's return to the preparations for the broth.

There is one nuance here that not everyone knows. Before cooking a fish head, you need to remove the gills and eyes from it.

The gills just need to be cut off with scissors. Be careful - don't prick yourself!

There were a lot of steps, it may all seem very long and complicated to you, but believe me, the whole cleaning takes about 20 minutes.

Result:

we have a set of juicy steaks and a set for cooking fish soup.

All this can be frozen and used as needed.

But, look in the next article..

How to choose the right pink salmon?

Experienced chefs know how to make the right choice. But if you are a beginner, then by following these points you will also not make mistakes.

First, note that the fish should not be completely covered in ice.
Pay special attention to the condition of the pink salmon's belly. In healthy fresh fish it is smooth and not swollen. If you see some pinkishness, don't be alarmed. This is a sign that delicious caviar awaits you inside the fish. We advise you to refuse the purchase if you see a dark brown belly. This color clearly indicates that the fish was not raised under proper conditions and may be contaminated.
Also take a closer look at the scales. It should not be black and there should be no dents left when pressing on it. The scales must fit tightly to each other.
The gills of a healthy pink salmon should be light red in color. If they are gray or dark brown, then it is better to avoid such a product.
The pink salmon carcass should not emit unpleasant odors.

If you have already bought fish and brought it home, but are not sure that it is of good quality, then simply put it in a bowl of water. Fresh fish will remain at the bottom, and bad fish, in turn, will immediately float to the surface.

Cleaning the scales

Cleaning fish from scales is simple. The scaly coating does not adhere tightly to the skin and easily lags behind it. To clean, you can use a special fish peeling knife, a simple kitchen knife, or even a vegetable grater. Many housewives are of the opinion that a grater is the best solution to this issue. To remove its scales, you just need to rub the fish with the ribbed surface, and it is important that all the scales will remain inside the grater and will not scatter anywhere.

To clean the scales with a knife, simply scrape the carcass with it in the direction opposite to the location of the scales. Do not be too zealous and put pressure on the skin, there is a risk of damaging it.

Advice! If the scales are difficult to clean, simply scald the fish with water and you will clean it faster.

It is important to ensure that all scales are removed from the pink salmon. You can rinse the fish under running water several times during the cleaning process to make sure that no areas of the skin are missed. Pink salmon scales are small and not hard, however, if the fish is being prepared for steaks, then the presence of coating residues on it can spoil the impression of the dish.

Product preparation

Now let's move on directly to the process of preparing the fish before cooking it. More often, stores sell frozen fish, but this is not a problem if you know how to defrost it correctly. To defrost fish, just put it in a bag and dip it in warm water for a few minutes.

Mucus can also interfere with further processing. To get rid of it, just rinse the fish under running water or wipe the surface of the fish with salt. This will strengthen the grip, making further processing easier.

Preparation

Most often, frozen pink salmon is sold in stores. Housewives experienced in these matters advise defrosting it before cleaning, but not completely. It will be more convenient to clean the fish in a semi-thawed state. To do this, put the fish in a bag and lower it into a bowl with cold water. After a few hours, the fish will come to the desired state and you can start cleaning it.

Another phenomenon that annoyingly interferes with the process can be mucus covering the body of the fish, due to which the carcass will slip out of your hands and become difficult to clean. To get rid of it, you can thoroughly rinse the carcass, then dip your fingers in salt for better adhesion to the surface of the fish. In addition, you can simply rub the skin with salt and rinse it off after 10-15 minutes, this will completely clean the carcass of the slippery coating.

Cleaning scales step by step

Peeling fish from scales is quite simple, since the scales of pink salmon easily come off the skin. All you need to do is take a kitchen knife or even a vegetable grater (most professional chefs use a grater). The peeled scales remain on the inside of the grater and do not scatter throughout the kitchen.

To clean with a knife, you need to scrape it against the direction of the scales (but not too hard, as strong pressure can damage the skin of the fish). To better clean the fish from scales, we periodically wash the fish under running water.

To clean fish more effectively, scald it with hot water.

Gill removal process

Our step-by-step instructions will help you overcome any gills. The process should begin after cleaning the fish from scales. Let's look at how to remove gills from fish:

Turn the carcass with its belly towards you. Bend the operculum on one side and make an incision near the frontal attachment of the gill arch. To do this, you can use either a sharp knife or culinary scissors.
Do the same with the second gill arch.
Bend back the frenulum that connects the gill arches under the fish's mouth. Insert a sharp knife through and cut off both gill arches from the frenulum.
Carefully remove the gills.
Rinse the carcass under running water, exposing the place where the gill arches were attached to the stream.

That's all the wisdom. If you first thought about how to remove gills from a fish, you most likely imagined a complex and time-consuming process. Perhaps on the first try he will turn out like this. But with a little practice, you can easily cope with the task.

Gutting pink salmon

Let's move on to analyzing the gutting process.

First, we make a neat cut along the belly (from the head to the end of the belly). Then carefully remove all internal organs. Be especially careful with the gallbladder, as the bile it contains can spoil the product if damaged. If this happens, do not despair - sprinkle the problem area with salt and after 5 minutes, rinse the fish again.
After removing the internal organs, do not forget to rinse the resulting cavity. Wash away any blood clots along the spine. If this is not done, the fish will taste bitter after cooking. Another important point is that it is imperative to remove all internal films.
After you have removed all the internal organs, you should cut off the head of the fish. You should step back from the gills a few centimeters, then make a cut and continue cutting until the head of the fish leaves the body. If you want to use this head later, you need to cut off the gills - this can be done using ordinary scissors. Then you need to get the eyes. Here you will have to work with a knife, making several cuts along their edges. After this, all you have to do is lightly pry the eyeball and pull it out with a slight movement of your hand.

After you have cut off the head, you need to rid the fish of its tail and fins. To do this, you can use either a knife or scissors.

How to clean pink salmon

Hold the tail of the fish tightly in your left hand and begin to clean the scales, gradually moving from the tail to the head. Clean one side first, then the other. Do not make special efforts to prevent the scales from scattering in all directions, act carefully. Carefully use a knife to clean the abdomen and areas near the head fins. Rinse the fish from scales so that it is convenient to cut it further.

Take a sharp knife and carefully cut out the dorsal and caudal fins, cutting them deeply along the tip of the knife. Then cut off the head, wash it inside in cold running water, remove the gills by cutting them at the base with kitchen scissors. Cut out the pectoral and head fins, cut off the tail by 3-4 cm. Fold the head, tail and fins separately - this is the future ear.

Using a sharp knife, starting from the anus, rip open the belly of the fish. Proceed with caution - if you come across a female, there may be eggs inside the abdomen. Open the cut and remove all the insides. If you see a black film inside the abdomen, you need to remove it. This can be done by scraping the film with a knife. Rinse the carcass under running water inside and out. Helping yourself with the sharp tip of a knife, remove the skin from the fish.

How to properly cut fish?

The cutting method depends on the dish you want to prepare from the fish in the future. For example, if you want to cook a steak, then the fish should be cut into small pieces 2 centimeters wide.

If you want to get a fillet, then you need to make a deep cut along the spine to the ribs of the fish. Then you should carefully lower the knife along the ribs and separate the fillet of the fish from them, cutting off the meat from the tail. Next, it remains to completely separate the spine and ribs. At the end of the process, you need to cut the meat from the skin (this must be done carefully so as not to disturb the appearance of the meat).

We cut the carcass

Pink salmon is cut depending on the requirements for serving the dish. If the product is used for cooking steaks, then simply cut it into portions.

The ideal width for steaks is considered to be 2 centimeter pieces. In this case, the roasting will be better.

If fillet is required for cooking, you need to separate it. In general, pink salmon meat comes off the bones well. You need to cut the skin along the back, make a deep incision towards the ribs along the spine. Then pass the knife along the ribs and remove the fillet from them. After this, cut off the meat from the tail. Then separate the spinal bone with ribs from the second half of the pink salmon. You just need to cut the fillet from the skin with a sharp knife, controlling the process and not allowing a lot of fillet to remain on the skin.

Healthy recipes

Once you have processed the fish, you need to cook it. We have selected simple but delicious recipes for you.

"Cheerful Pink Salmon"

For cooking you will need the following products:

pink salmon – 1 piece;
onion – 1 piece;
garlic – 2 cloves;
soy sauce – 2 tbsp. spoons;
seasoning for fish to taste;
mayonnaise – 3 tbsp. spoons;
sparkling water – 200 g;
eggs – 2 pcs;
flour – 1 tbsp. spoon;
cheese to taste.

The process of preparing this dish is very simple. To begin, we place the pink salmon cut into pieces in a bowl and sprinkle generously with thinly sliced onion. Then you should take a glass and put crushed garlic, soy sauce and spices in it. Then you need to pour the mixture with mayonnaise, sparkling water and mix. This will serve as our marinade. Pour it into the bowl with the fish.

Now you need to prepare the sauce. For it, we take a deep plate and break eggs there, add a little flour and cheese. Next, you should take a baking dish and place the marinated fish there, pouring the sauce on top. All we have to do is put the mold in the oven for 20-25 minutes at 170 degrees.

You can also bake pink salmon in foil. For this you will need:

pink salmon – 1 piece;
basil;
green onions;
garlic – 3 pcs;
table salt to taste;
ground black pepper to taste;
lemon – 1 piece;
olive oil – 4 tbsp. spoons.

To begin with, we stuff the pre-processed pink salmon with finely chopped onion, lemon and basil leaves. Then cover a baking sheet with foil and grease it with olive oil, and place pink salmon on top. We make cuts on the top of the pink salmon and put lemon rings there. Drizzle the fish with olive oil. Wrap it in foil and put it in the oven.

The cooking time for this dish is 25-30 minutes at a temperature of 190 degrees.

Pink salmon - recipes

Pink salmon is a prominent representative of the salmon family of fish species, which are distinguished by their unique taste and the presence of a whole bunch of useful substances and vitamins. Pink salmon meat has a pink-red color, but is somewhat dry compared to the meat of other representatives of this family. Pink salmon meat is not suitable for frying or baking in foil. It is better to cook it in the oven with various sauces, resulting in pink salmon meat that is tender and juicy.

Pink salmon is considered a very healthy fish and is recommended for consumption even by pregnant women. This is due to the fact that pink salmon meat contains a full range of microelements that ensure the formation of the human skeleton.

Pink salmon meat contains useful acids, such as Omega-3, which help maintain sugar levels in the human body. Pink salmon meat also contains other acids that have a positive effect on the human body. It is very important that pink salmon meat contains iodine, which contributes to the normal functioning of the thyroid gland, central nervous system and improved memory.

Vitamins

Pink salmon meat is rich in the following vitamins:

Vitamin A.
Vitamin C.
Vitamin B1.
Vitamin B2.
Vitamin RR.

Calorie content

Pink salmon meat is considered a dietary product because it contains a small amount of calories. There are no carbohydrates in the meat, and the fat ratio is only 40%. 100 grams of pure meat contains 150-170 kcal.

Cut the prepared fish to make two fillets. Mix sugar and salt in a bowl and rub the fish evenly on both sides. Before cutting the fish, it must be cleaned and gutted, after drying it well. To do this, the sharp end of the knife must be placed between the fillet (near the head) and the ribs.

On average, per kilogram of fish requires 2 tablespoons of salt and half as much sugar. Turn the knife blade towards the tail and cut off the fillet along with the rib bones. Place the fillet skin side down and, holding it at the tail, make a small cut. Turn the fish over with the dark side up and make a longitudinal cut along the ridge. Open the gill slit slightly and cut out the gills with scissors. This is necessary if the fish will be cooked whole.

Rinse the fish thoroughly and dry. Clean the fish from scales with a knife, starting from the tail, against the scales, and go to the head. You can use a special knife to clean the fish, if available. This fillet is half water. Not only is the meat covered with the so-called glaze, or simply ice half a centimeter thick, but it is also soaked in water. And, most importantly, tasteless.

First, defrost the fish. Now we need to get rid of the skin. Although already in this form you can prepare hodgepodge, aspic, fish soup, baked fish and other dishes where removing the skin is not necessary or even desirable. If there are still pieces of pulp left on the skin, we also clean them off with a knife. As a result, we ended up with two large pieces of fillet, two strips of belly meat and several small pieces of pulp.

From a cooking point of view, the most convenient thing is to buy fish fillets. There is no need to clean, gut, cut or separate anything: defrost it, throw it in a frying pan or mince it. So it’s more rational to buy uncut fish and clean and gut it yourself. I am fulfilling my promise last year to post a selection of videos on how to cut fish into clean fillets, i.e. no bones AT ALL.

Let's look: Cutting flat fish - flounder, halibut, etc. Catfish. As for fish, I either buy fillets (I know it’s expensive, but that’s how it is), or I just cook it like that. With bones. A lot of dishes are prepared from red fish meat, from salting to cooking various fish dishes, both first and second.

Watch the video on how to fillet red fish and make classic and butterfly steaks in one of the easiest ways. Then we turn the fish back to us and separate the first fillet. The knife must be guided directly along the spine of the fish,” said Denis Zakharov. Finally, use a knife to separate the skin from the fillet and cut it into steaks. Fish fillet is the basis for a variety of dishes, because it’s so convenient to eat fish without being distracted by removing the bones.

Flat fish should be skinned before removing the fillet. From flat fish, we will end up with four pieces of fillet - two each from the top part of the carcass and two from the bottom. Round fish yields two pieces, and it is easiest to remove the skin from round fish after the fillet has been separated. And so let's get started. First, the fish must be cleaned.

The easiest way to fillet a round fish is to separate the meat on both sides of the spine. Then remove the fillet completely from the backbone. Unlike flat fish, for round fish it is possible to fillet it in such a way that the integrity of the fish is ultimately preserved and we can serve it whole.

Sometimes the bones are removed through a cut along the back, and the fish is stuffed not from the belly side, but from the back side. That’s why I always buy whole fish, cleaned of scales and entrails – the quality is guaranteed and it’s cheaper. They say that fish rot from the head, but they clean it from the tail.

Like during the French Revolution, we will clean the fish from the head. We take the knife out 5-10 centimeters from the tail. We get a layer of excellent fillet. We put it aside and repeat the procedure with the second half of the fish, only we place the knife over the spine. Pressing the fish, we cut along the entire layer. That's it, our fillet is ready.

We got a great fillet; You can use it to quickly and efficiently prepare whatever you want at any time. Believe me, you will not buy fillets of this quality in the store. If the fillet remains in the refrigerator for more than a day, you should remove the film, wipe the fish with a napkin and wrap it in film again.

There are also many recipes for pickling pink salmon, and all of them are simple to execute. Salting fish at home is not difficult or time consuming. Of course, the most delicious salted pink salmon comes from fresh fish, but if you can’t buy it, then frozen will do.

The skin of quality fish is also smooth and elastic. The fish can be left with the skin on or removed, depending on your preference. For classic dry salting, a mixture of salt and sugar is used, which is rubbed on the fish on all sides. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary.

Then we wash the fish outside and inside. Lower fillet section. We do not turn the fish over. Homemade pink salmon fillet is economical and safe for health. Therefore, it is not recommended to grill fish fillets, except, perhaps, for species whose meat is quite fatty. A very common way to prepare red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.

Once you have processed the fish, you need to cook it. We have selected simple but delicious recipes for you.

"Cheerful Pink Salmon"

For cooking you will need the following products:

pink salmon – 1 piece;
onion – 1 piece;
garlic – 2 cloves;
soy sauce – 2 tbsp. spoons;
seasoning for fish to taste;
mayonnaise – 3 tbsp. spoons;
sparkling water – 200 g;
eggs – 2 pcs;
flour – 1 tbsp. spoon;
cheese to taste.

You can also bake pink salmon in foil. For this you will need:

pink salmon – 1 piece;
basil;
green onions;
garlic – 3 pcs;
table salt to taste;
ground black pepper to taste;
lemon – 1 piece;
olive oil – 4 tbsp. spoons.

To begin with, we stuff the pre-processed pink salmon with finely chopped onion, lemon and basil leaves. Then cover a baking sheet with foil and grease it with olive oil, and place pink salmon on top. We make cuts on the top of the pink salmon and put lemon rings there. Drizzle the fish with olive oil. Wrap it in foil and put it in the oven.

“Wet” salting involves the presence of a salt solution with spices prepared in water. It is prepared as follows:

Up to 2 liters of water are poured into the bowl and brought to a boil.
Add 2 bay leaves, 70 g of salt, 1 teaspoon of peppercorns to the water.
All this is cooked within 10 minutes.
After the broth has cooled, it is filtered.
Pieces of fish are filled with this composition.
Place in the refrigerator for one day.

In this quantity you can salt up to 5 kg of fish. If the carcass is smaller (about 3 kg), then the number of components should be reduced by 2 times.

The simplest recipe involves fish and salt. Pour salt into a glass or ceramic bowl, about 1 cm in size, and lay out the fish fillets, skin side down. On top, the fish meat is also sprinkled with salt. After this process, it is better to put the fish in the refrigerator, but before that:

cover the fish with a lid;
place a weight on the fish fillet;
or cover the fish fillet with cling film.

Using fish in a healthy diet

Pink salmon is a type of fish that has high nutritional value and low calories. This is due to the fact that it contains a huge variety of macro- and microelements. It contains phosphorus, calcium, magnesium, potassium, and iron. It is also rich in vitamins B and A, which improve some processes in the human body. Just 100 g of product contains 0.6 g of protein and 5.5 g of fat. Total calorie content is about 140 calories.

If you want to lose weight, then this fish must become an element of your diet. But you will have to forget about fried pink salmon, since this cooking process significantly increases the amount of fat in the product. Those losing weight are recommended to cook pink salmon soup or simply bake the fish in the oven.

Pink salmon is a very healthy fish. Pink salmon by-products can also be used on the farm.

For example, crushed bones can be added to the soil of house plants. This will increase soil fertility and speed up the plant growth process.

You can see how to properly clean pink salmon in the attached video.

Fish for dinner is the best option for those who strive to maintain a healthy lifestyle and proper nutrition. Fish fillets, of course, can be bought ready-made in the store, but experts advise purchasing whole fish and cutting it at home yourself. Thus, knowing how to cut pink salmon, you can save a lot. Fillet in the store is quite expensive, and sometimes you have to doubt the quality. Homemade pink salmon fillet is economical and safe for health.

How to salt fish correctly? We'll show you how to cut up a whole red fish for salting!

Red fish has a high nutritional value and a very pleasant taste. Experts talk about how to cut red fish for salting, which knife is best to choose for these purposes, whether it is necessary to remove the scales first, or whether this operation is optional.

Before salting fish, you need to learn a number of rules that will help you do it quickly and efficiently. Salmon, pink salmon, salmon - all these types of fish are distinguished by a reddish tint of meat. You can prepare very tasty salty delicacies from them. Of course, red fish can be baked or fried, but most often housewives prefer to salt it. When fried, it is too fatty, and the salty product is used very sparingly. Red fish is often used to make sandwiches.

In order for salmon, pink salmon, and salted salmon to turn out tasty and tender, you need to learn how to properly cut the raw materials. When choosing fish at the market, you should give preference to chilled products. It has a denser consistency and high nutritional value.

If it is impossible to buy a chilled semi-finished product, it is quite acceptable to purchase frozen fish. It must be defrosted before cutting. It is best to do this in natural conditions. The fish should be placed on a plate and defrosted at room temperature. Experts even advise defrosting such products in the refrigerator. It turns out that the slower this process goes, the better the quality of the semi-finished product will be. Under no circumstances should you defrost in warm water or a microwave oven. This fish is not suitable for salting.

It is most profitable to buy uncut semi-finished products. Before starting processing, you need to wash it under running cold water. Red fish is usually sold already gutted. If we are talking about whole fish, it is necessary to cut into the abdominal cavity and remove the caviar or milt. The abdomen must be cleaned of films and remaining entrails to get rid of bitterness. Next, cut off the head and remove the fins.

It is most convenient to salt red fish in the form of fillets. Salmon, pink salmon, and chum salmon are quite large in size. In the form of a carcass, it is quite difficult to salt them. The fish can simply go bad due to insufficient salting of the central part of the semi-finished product.

Many housewives would like to know whether it is worth removing scales from fish before cutting, or whether it is necessary to leave skin on the fillet. It is not at all necessary to clean the semi-finished product from scales. It is customary to salt red fish with the skin on, and then remove it after salting. This is necessary in order to maintain the shape of the fillet. Without the skin, it falls apart and is quite difficult to prepare.

To cut the carcass, you need to make deep cuts along the ridge of the fish, and then carefully remove the fillet from the rib bones. A wide and fairly flexible knife is ideal for this. The flexibility of the tool is needed in order to perform cutting with minimal losses. There should not be a lot of meat left on the bones. However, the ridge and head can be used to prepare fish soup.

Using tweezers, you can pull out the large bones in the upper part of the fillet, and then proceed directly to salting. Red fish is salted mainly in a dry way. The fillets are rubbed with salt on both sides, and then the halves are pressed together, wrapped in parchment and put in a cool place. The amount of salt should be selected individually. It depends on the desired taste characteristics of the finished product and the size of the fillet. Its thickness is especially important in this case.

If the fish is very large, you can cut the fillet into several pieces or even cut into small pieces. This will reduce the salting time. You can also salt red fish in the form of a carcass, cut into pieces perpendicular to the ridge, but this is not very convenient. In its finished form, such a product will still have to be cut additionally.

To make the fish truly tasty, you need to choose coarse salt for salting. It is better if it does not contain any additives that can add bitterness or other foreign taste. Fine salt penetrates the meat too quickly. As a result of this, the upper layers of the fillet are salted very well and become dense, but in the center the fish is not salted enough, since the dense structure of the tissues does not allow the salt to penetrate further.

To cut red fish before salting, you do not need any specific skills. Every housewife can do this on her own at home. For these purposes, it is best to use a fairly long and flexible knife with a wide blade.

Defrosting

Most likely, the pink salmon you buy will be frozen. There are shops selling fresh fish, but there are few of them and they are quite expensive. So, before you learn how to fillet pink salmon, you should remember how to defrost it correctly. There are two options here. If you have time to spare, it is better to take the fish out of the freezer in the evening. Place it in the refrigerator and take it out in the morning and cut it up.

If time is short, then when you get home, immediately put the fish on the table. At room temperature, the fish will defrost in a couple of hours. The natural way! If the insides are slightly frozen, this is good; the cleaning process will be easier and faster. Remember! Experts do not recommend using a microwave or hot water to defrost pink salmon.

How to fillet pink salmon: instructions with photos

Hello! In this article I will tell you how to quickly clean and fillet pink salmon.

Sometimes you can’t buy fish again at the store when you remember how much you have to fuss with it when cutting it. And if you don’t remove the fish bones, then the whole family sits at the table and picks them out of the finished dish.

I found a solution and compiled a guide to action: now in 7 steps I can easily cut not only pink salmon, but any fish of the salmon family: salmon, salmon, chum salmon - for salting, frying, cutlets, stuffing and baking in the oven.

I’m sharing my step-by-step instructions with photos with you, use them! After all, fish deserves a special approach and deserves to take pride of place on the menu.