Trystan Casey
Filleting salmon with an electric knife requires some considerations. Firstly, the fish's head should be small enough for the fish to lie flat on a cutting board, as electric knives have rigid, straight blades that may not work well with a large head. The blades of the knife should be at least 2 inches longer than the height of the fish. Additionally, electric knives may not be suitable for fish with cartilage, like sharks and sturgeons, as the blades can cut into the spine. When using an electric knife, start by removing the skin and cutting down to the skin line. Hold the knife flat against the cutting board and cut to the other end of the fish. Follow the rib contour to remove the ribs from the fillet, and then repeat on the other side. Check for any remaining bones or bits of fin and remove them with a sharp knife. For salmon, a sharp fillet knife or boning knife is recommended, and electric sharpeners can be used to maintain the knife's edge.
| Characteristics | Values |
|---|---|
| Fish suitability | Fish with large heads, such as monkfish, may not lay flat on a cutting board and are difficult to fillet with an electric knife. |
| Fish suitability | Fish with cartilage, such as sharks, are not suitable for electric knives as the blades cut into the spine. |
| Fish suitability | Large fish are more difficult to fillet with an electric knife due to their lack of flexibility. |
| Blade length | The blade should be at least 2 inches longer than the height of the fish. |
| Technique | Hold the fish's skin down with your finger while cutting down to the skin. |
| Technique | Turn the knife and hold it flat to the cutting board, then cut to the other end of the fish. |
| Technique | Follow the contour of the ribs to remove them from the fillet. |
| Technique | Feel the fish thoroughly for bones and remove any remaining bits of fin or spine with a sharp knife. |
| Electric knife recommendations | Rapala |
| Knife sharpener recommendations | Electric Work Sharp, handheld sharpener, whet stone, Guided Field Sharpeners |
| Fillet knife recommendations | 9” Bubba Blade, 9” Rapala, 8 1/2” Knifes of Alaska Coho, 10" Victorinox Forschner Cimeter, 8” Frosts, 10” Dexter-Russell, 6” Victorinox, 12” Victorinox, 6” Rapala, 8” or 10" Victorinox Fibrox, 8” Chef’s knife, Dexter 1378, Victorinox Rosewood 6 Boning Knife |
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What You'll Learn
Choosing the right fish
Choosing the right salmon is key to ensuring your meal is delicious and nutritious. There are several factors to consider when selecting your fish, from the type of salmon to its freshness and intended use.
Firstly, it is important to understand the different types of salmon available. The most common types include King (also known as Chinook), Sockeye, Coho, Keta, Chum, and Atlantic salmon. Each type of salmon has unique characteristics, such as varying oil content, flavour profiles, and seasonal availability. For example, King salmon has the highest oil content and a rich flavour, while Coho salmon has a lower oil content and a milder taste.
When selecting fresh salmon, there are a few key indicators of quality and freshness. Firstly, check the eyes of the fish; they should be clear and bright, not sunken or cloudy. The gills should be a deep red colour, and the skin should be shiny and slippery. The flesh of the salmon should be firm to the touch, with a slight springiness when poked, and it should not leave an indentation. Fresh salmon should have a bright orange-red to dark pink hue, depending on whether it is farm-raised or wild-caught, and it should have a light, clean "sea" aroma. Avoid salmon that looks dull or grey, as this may indicate that it has been refrigerated for too long and could cause food poisoning.
In addition to fresh salmon, you may also come across frozen salmon fillets. When choosing frozen salmon, avoid fillets that look thawed or have signs of freezer burn, such as ice crystals on the wrapping or dry, discoloured flesh.
Lastly, consider how you intend to prepare the salmon, as this may influence your choice. For example, if you plan to grill or pan-sear your salmon, a salmon steak with the bone and skin intact may be a good option, as the bones help retain moisture, and the skin provides a crispy texture. On the other hand, if you prefer a more delicate texture and flavour, a boneless salmon fillet is a better choice, as it offers versatility in cooking methods and can be easily baked, broiled, or poached.
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Positioning the fish
First, ensure your salmon is suitable for filleting with an electric knife. The blades of the knife should be at least 2 inches longer than the height of the fish. If the salmon has a large head that creates a bend in its body, it may be challenging to use an electric knife, which typically has rigid, straight blades. Cartilaginous fish, such as sharks and sturgeons, are also not ideal for electric knives, as the blades can cut into the spine.
Once you've confirmed your salmon is suitable, place it on a clean, flat cutting board. Ensure the salmon is lying flat, with the side you want to fillet facing up. You may need to make a small incision under the gills and cut along the belly to open up the salmon and allow it to lie flat. This step may vary depending on the size and shape of your fish.
Now, you'll position the salmon for the initial cut. Locate the collarbone, which is the Y-shaped bone at the head end of the fish. Place the tip of your electric knife just behind the collarbone, at the point where the Y-shape comes together. This is the starting point for your first cut. Ensure the knife is positioned flat against the cutting board and parallel to the collarbone.
Finally, check that the salmon is secure and won't slip during the filleting process. You can use a damp cloth or paper towel under the cutting board to help keep it in place. You may also want to hold the tail end of the salmon with your non-dominant hand to stabilize it as you begin cutting.
With the fish securely positioned, you can now begin the filleting process with your electric knife. Remember to always cut away from your body and maintain a stable grip on the knife to ensure control and precision.
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Removing the skin
To remove the skin of a salmon with an electric knife, start by holding down the end of the fish with your finger while cutting down to the skin. Turn the electric knife so that it is flat against the cutting board. Cut all the way to the other end of the fish.
It is important to ensure that the electric knife's blade is at least 2 inches longer than the height of the fish. This is because larger fish are more difficult to fillet, and an electric knife is not flexible enough for intricate cutting.
You can also use a regular knife to remove the skin if you are more comfortable. Place the fish skin-side down and use a sharp slicing knife to achieve a clean cut.
Once the skin is removed, feel the fish thoroughly to check for any remaining bones or bits of fin at the top or bottom. Sometimes, small chips of the spine will be stuck to the centre of the fillet, so be sure to clean those up with a sharp knife.
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Removing the ribs
To remove the ribs when filleting salmon with an electric knife, you must first ensure that you have a suitable fish for filleting with an electric knife. The electric knife has rigid, straight blades, so it is not suitable for fish with large heads that cannot lay flat on a cutting board, such as cabezons, monkfish, bullhead catfish, and some rockfish. The electric knife is also not suitable if the fish is taller than the length of the knife—the blades should be at least 2 inches longer than the height of the fish.
Once you have confirmed that your salmon is suitable for filleting with an electric knife, you can begin the process of removing the ribs. Here is a step-by-step guide:
- Make sure your electric knife is sharp and ready for use. Some sources recommend using a 6" thin blade for rib removal.
- With the salmon laying flat on your cutting board, use the electric knife to carefully cut along the contour of the ribs. You may need to follow the natural curve of the ribs to ensure a clean removal.
- After removing the ribs from the fillet, repeat the process on the other side of the salmon.
- Feel the fish thoroughly to check for any remaining bones. Sometimes there may be small chips of the spine stuck to the center of the fillet, which you can clean up with a sharp knife.
- If desired, you can use a regular knife to trim and separate the rib cage from the fillet. This provides more belly meat, which is a favorite for some.
Remember to work carefully and deliberately when using an electric knife to fillet salmon. With the right tools and techniques, you'll be able to confidently remove the ribs and produce delicious salmon fillets.
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Checking for bones
It is important to be thorough during this step, as missing a bone can be dangerous for whoever is eating the fish. Run your fingers along the surface of the fillet, applying gentle pressure to feel for any bones that may be left. If you find any, use a pair of tweezers or needle-nose pliers to remove them carefully. Make sure you dispose of the bones safely, so they do not end up in anyone's food by accident.
When checking for bones, it is also a good idea to inspect the salmon for any remaining cartilage. This is more common in certain types of fish, like sharks and sturgeons, and can be difficult to spot. Cartilage can be tricky to cut through with an electric knife, so it is important to identify it early on in the filleting process. If you do find any, use a sharp knife to carefully cut around it and remove it from the fillet.
Finally, once you have checked for bones and cartilage, give the salmon a final once-over to ensure that it is safe to cook and eat. Check for any discolouration or odd textures, and trim away any areas that look questionable. A good rule of thumb is to cut away any areas of the fish that you wouldn't want to eat yourself. This will ensure that your salmon is not only bone-free but also of the highest quality.
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