Filleting a Salmon – Kitchen Technology

What’s your favourite piece of kitchen technology? A blender? A KitchenAid? I’m beginning to think mine is my iPhone perched on a book chair.
Having spent time on an island in the South Pacific, I have gutted, descaled, beheaded and lopped fish like barracuda, tuna, red snapper and all manner of unidentifiable reef fish into pieces. And while I have plenty of experience of getting a fish ready to eat, I can certainly tell you that I have no skill in filleting whatsoever. I should probably have seized the opportunity to experiment more when fish was so abundant and cheap, but filleting wasn’t really the done thing.
But with the world at my fingertips (well, not when covered in fish) and a whole salmon in the reduced section of the supermarket, I was ready for my first filleting challenge.
First was off with its head and tail. Then I took a blunt knife in hand and flecked myself with scales (how do you stop them pinging everywhere?!). Fish prepared, I armed with my book chair (essential piece of kit for watching iPhone programmes in the bath etc) and my iPhone, I followed a video step by step. And I didn’t waste too much!
Scruffy and a bit ragged, yes, but I still managed to cut 14 fillets, and make a saucepan full of ends that I boiled up for stock. After it was slowly simmered, I managed to pick off enough good flesh to make 4 salmon fishcakes, and a whole enormous bowl of skin and fat and discarded bits suitable for cat consumption.

Hmmmm… it’ll do

So what’s your kitchen kit of choice?
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4 responses to “Filleting a Salmon – Kitchen Technology

  1. Jane November 6, 2010 at 7:35 am

    Maybe put the fish in the mouth of a carrier bag and scrape away from you to catch some of the flying scales? (Mind you I’m a leftie and scrape everything away from me – picking up potato peelings is part of my dinner prep!)

  2. missbliss October 31, 2010 at 5:18 pm

    Chef Fresco I killed my laptop, so the iPhone it is. Have you had your wedding?? I’m very much out of the loop.

    AmyOoo I’ve not heard that before – I’ve put the stock in the freezer so I’ll have to get back to you about that.

  3. Amy October 31, 2010 at 2:45 am

    I do the laptop-in-kitchen thing too (:

    One question – how are you finding the salmon stock? I’ve read elsewhere that stock from salmon, tuna etc. can be too “overpowering”, so was wondering if you’ve found it an issue or if it works well with your other recipes? Thanks (:

  4. Chef Fresco October 29, 2010 at 1:10 am

    Haha I always have my laptop pulled up in the kitchen with recipes. Probably not the best idea. =) That salmon sure looks great!

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