Filleting a Salmon – Kitchen Technology
October 25, 2010Posted by on
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.
So what’s your kitchen kit of choice?