How To Cut Raw Salmon

How To Cut Raw Salmon like a Pro

Salmon is a delicious and nutritious fish that can be enjoyed in a variety of ways. Whether you’re planning to make sushi, sashimi, or simply want to have perfectly sized salmon fillets, knowing how to cut raw salmon properly is essential. With these step-by-step instructions, you’ll be able to handle a raw salmon like a pro!

Tools You’ll Need

Sharp knife
Cutting board
Tweezers or fish bone pliers

Step 1: Selecting the Right Piece of Salmon

When buying raw salmon, choose a fresh piece from a reliable source. Look for vibrant pink or orange flesh with a shiny appearance. Avoid any fish that has a strong fishy odor or discolored patches.

Step 2: Preparing Your Workstation

Before you start cutting the salmon, make sure you have a clean and spacious area to work on. Place a damp cloth or paper towel under your cutting board to prevent it from slipping.

Step 3: Removing the Scales and Skin (Optional)

If your salmon still has scales, use the back of a knife to scrape them off. To remove the skin, place the salmon fillet skin-side down on the cutting board. Hold the tail end firmly and, starting from the opposite end, run your knife between the skin and flesh using a gentle sawing motion.

Step 4: Deboning the Salmon (Optional)

If your salmon fillet contains any small bones, use tweezers or fish bone pliers to carefully remove them. Run your fingers along the flesh to locate any tiny bones and gently pull them out.

Step 5: Determining the Cut

Decide how you want to cut your salmon based on your recipe or preferences. Here are a few common cutting options:

Fillets: To create salmon fillets, place your salmon skin-side down. Starting from the tail, make a diagonal cut through the flesh, angling the knife towards the skin. Repeat on the other side of the backbone.
Cubes: For sashimi or poke bowls, cut the salmon fillet into small, bite-sized cubes. Ensure your knife is sharp to achieve clean cuts.
Strips: If you’re planning to make salmon rolls or sushi, cut the salmon fillet into long, thin strips. This will make it easier to roll the ingredients inside the sushi roll.

Step 6: Careful Handling and Storage

Handle the raw salmon with care to avoid any cross-contamination. If you’re not planning to use it immediately, store it in an airtight container in the refrigerator at or below 40°F (4°C) to maintain its freshness.

During the cutting process, wash your hands frequently with warm, soapy water to prevent the spread of bacteria.

Conclusion

Learning how to cut raw salmon is a valuable skill that can enhance your culinary experience. Armed with the right tools and techniques, you can create beautifully cut salmon fillets, cubes, or strips for various dishes. Remember to prioritize safety and hygiene throughout the process to ensure a delicious and healthy outcome!

Expanding Your Culinary Horizons

Mastering the art of cutting raw salmon opens up a diverse world of culinary possibilities. Whether you're a seasoned chef or a home cook eager to impress, this skill can enhance the quality and presentation of numerous dishes. For those ready to put their new skills to the test, consider starting with Classic Salmon Sashimi, a dish that truly honors the delicate texture of salmon. If you're looking for something a bit more adventurous, the Salmon Poke Bowl offers a delightful mix of flavors that are sure to tantalize your taste buds. For an elegant dinner, try the Grilled Salmon Fillets with Lemon Butter, which pairs perfectly with a light white wine. Each recipe has been selected to help you utilize your salmon cutting skills effectively, making your culinary creations not only tastier but also visually appealing.

Share your tips and techniques for slicing raw salmon in the Cooking Techniques forum.

FAQ:

What tools do I need to cut raw salmon?

To cut raw salmon, you will need a sharp chef’s knife, a cutting board, and a pair of kitchen scissors or a fish scaler. Additionally, having a pair of fish tweezers or a pair of clean and sturdy pliers can be useful for removing small bones.

Should I remove the skin before cutting raw salmon?

It is generally recommended to remove the skin from raw salmon before cutting it. While it is possible to leave the skin on, removing it allows for easier handling and ensures a more consistent cut. If you prefer to keep the skin, make sure it is properly scaled and clean before cutting.

How do I remove the skin from raw salmon?

To remove the skin from raw salmon, place the fillet skin-side down on the cutting board. Hold the tail end firmly and use a sharp knife to make a small incision between the flesh and the skin. Keeping the knife at a shallow angle, gently slide the knife along the length of the fillet, separating the flesh from the skin. Continue this motion, applying slight pressure to ensure a clean separation.

What is the best way to cut raw salmon into fillets or steaks?

To cut raw salmon into fillets, start by removing the skin if desired (as mentioned in a previous question). Then, with the skinless side facing up, locate the natural separation lines along the flesh. Using a sharp knife, carefully cut through those lines to create individual fillets.

To cut raw salmon into steaks, keep the skin on (if desired) and place the whole fish on the cutting board. Starting from the head end, make perpendicular cuts across the width of the fish to create steaks of your desired thickness. Make sure to apply firm but controlled pressure to prevent the knife from slipping.

Should I remove any bones from raw salmon before cutting?

While most salmon sold commercially should be deboned, there is still a chance of encountering small pin bones. It is advisable to run your fingers along the flesh to check for any bones before cutting. If you come across any, you can use fish tweezers or clean pliers to carefully extract them. It’s crucial to remove any bones to avoid any unpleasant surprises when consuming the salmon.

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How To Cut Raw Salmon