How to prep a salmon

Stop buying your fish portioned & packeted. Buy your fish whole instead & portion it yourself: it's way cheaper, better quality & will help you unlock some new skills!

X1 whole salmon

Prep the Fish:

1. Place the salmon on a cutting board and pat dry.

2. Remove the scales with a scaler or the back of a knife, working from tail to
   head. Rinse and dry.

Remove the Head (Optional):

1. Make a cut just behind the gills on both sides and remove the head.

Fillet the Fish:

1. Lay the salmon on its side. Insert your knife just above the backbone near the
   tail and run it along the spine toward the head, keeping the blade flat to
   separate the first fillet.

2. Flip the fish over and repeat for the second fillet.

Trim the Belly and Remove Pin Bones:

1. Trim the belly flap and any remaining rib bones. Use tweezers to pull out pin
   bones.

Portion the Fillets:

1. Cut into desired portions or leave whole.