How To Fillet Small Salmon For Smoking

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Preparing Small Salmon for Smoking

Smoking salmon is a delicious way to enjoy this flavorful fish. Whether you’ve caught a small salmon on a fishing trip or purchased one from the store, filleting it properly is the first step to preparing it for smoking. Follow these simple steps to fillet a small salmon for smoking:

1. Gather Your Tools

Before you begin, make sure you have the right tools for the job. You’ll need a sharp fillet knife, a cutting board, and a pair of kitchen shears. Having a clean workspace with plenty of room to maneuver is also important.

2. Remove the Scales

Use a fish scaler or the back of a knife to remove the scales from the salmon. Hold the fish firmly and scrape the scaler from the tail to the head, working in small sections until all the scales are removed. Rinse the fish under cold water to remove any loose scales.

3. Gut the Salmon

Lay the salmon on the cutting board and use the kitchen shears to cut along the belly from the vent near the tail to the gills. Carefully remove the entrails and discard them. Rinse the cavity of the fish thoroughly to remove any remaining bits.

4. Make the Initial Cuts

With the salmon belly-side down, use the fillet knife to make an incision just behind the gills. Angle the knife slightly towards the head and cut along the backbone towards the tail, following the natural curve of the fish.

5. Remove the Fillet

Starting at the head, carefully slide the fillet knife along the backbone, using smooth and steady strokes to separate the fillet from the body. As you work your way down the fish, use your free hand to gently pull the fillet away from the body as you cut. Once the fillet is removed, set it aside and repeat the process on the other side of the fish.

6. Trim the Fillets

Once both fillets are removed, inspect them for any remaining bones or ribcage fragments. Use the kitchen shears or fillet knife to trim away any unwanted bits, ensuring that the fillets are clean and ready for smoking.

7. Rinse and Pat Dry

Give the fillets a final rinse under cold water to remove any remaining scales or debris. Pat them dry with paper towels to ensure that they are free of moisture before smoking.

Conclusion

Now that you have successfully filleted your small salmon, you are ready to prepare it for smoking. Whether you prefer a dry brine, a wet brine, or a simple seasoning, the fillets are now primed for the smoking process. With a little time and patience, you’ll soon be enjoying delicious, smoked salmon that you prepared yourself.

Happy smoking!