How To Portion (Cut) Salmon Filet

well welcome back to another edition of the savage kitchen today I'm throwing trig out and I brought my sous-chef Pat back yet [Music] today we're going to talk about some salmon another one of those things that we're gonna talk in full sides of salmon you can buy your sides of Salmons it's on the local grocery stores ask them for the skin on we're going to show you how to skin your salmon well so talk up a little bit about what you can do with some of the scrap and portion it and freeze it this is one of those nice things it's going to save you some money as far as the price per pound and it's really simple to do too so what I'm going to do is I'm going to show you a way of doing it with a knife I'm going to take my cemet are here I'm going to pull my salmon back a little bit basically I'm just going to go in at the end what I want to do is you want to hold on to this tail piece and if you watch I'm just kind of pushing my knife through I'm not sawing through not doing anything just push through set your knife down and then when I flip this over perfectly skinned your skins extra you can throw the skin away I've heard people cook it down a little bit feed your dog gives their you know good oil for their skin personally I throw it away I don't have a need for it myself but all right now we're gonna take you over fat don't you subscribe what you're gonna do here if you're a little framing knife this is an easy way to do it you take your your belly fat off just put that aside gonna leave the skin on right there cut yourself a little section I like to give myself a little hole here just put your finger finger through there you come here with your hand every skin to the same result everything works out the same now you got two nice beautiful Flay's of salmon these are pin boned out and you'll see there's a little pin bone that was left on there what you can do is you can run your hand down here right down through this top part you will feel the bones if there's bones in there you'll feel them and what you can do is just kind of pull them out if you have a little pair of needle nose players if they're in there these are 9 times out of 10 they're going to be pretty well they're going to be pin bone so now what we're going to do is I'm going to take this and we're going to portion them down a little bit I'm going to take this belly fat off you can use that belly fat if you want to do a smoked salmon mousse or just a salmon mousse you can take this and turn it into you could cook it down flake it up use it for a pasta take the sun-dried tomato pesto that we did in a previous episode you use that for a pasta for your sauce using the bechamel cream sauce something like that there's just many different things so what we're going to do is like said we want to portion this out obviously I like nice clean portions so that'd be a nice another piece to go into your scrap pile you know you can go through cut through very simple since isn't really hard because this is pretty much what you're going to find in the grocery stores and if you see it's not taking me very long to do this then you got you've got one two three four five six seven beautiful portions are probably all about five to six ounces they look really nice save yourself some money yeah save yourself so my good pal go ahead and trim yours up chef here at the restaurant we like to almost take off this in here and sometimes we'll use that salmon sandwich or you know we're blacking it and just get a dry pan and sear it that way to put on you know hamburger bun with lime aioli or whatever but sometimes we go this way to keep it more more rectangular square for our presentations we like the square part because it actually fits on our risotto cake we serve it on a risotto the risotto is another long previous episode we're portions on your plating will look prettier but they're both wonderful methods of cutting the scene you can go ahead if you're gonna have dinner tonight go ahead and keep your your a couple portions out the rest you can food seal wrapping a little bit of plastic wrap and then seal in your food sealer probably up to maybe six months and you're in your freezer food seal if you're just going like plastic wrap on it don't want to go that long may a month or so but definitely a way to save yourself some money it's a nice way to play with you go to learn something and actually have a little bit of fun with the food it's kind of you know the whole premise of this Savage kitchen just have fun with the food so experiment with different stuff yeah all right well once again thanks everybody for watching this edition of savage kitchen please go to youtube watch the savage kitchen episode to this one all the recipes will be there and like I said we've referenced some from previous season season 1 please check them all out and remember talk to your friends have them look it up on Facebook and we'll see you next time thank you

Channel: thecliffhouse2010

Views: 152,529

Keywords: salmon, salmon filet, how to portion, how to butcher, cut salmon, fish

Id: WrGBSOAuSq4

Length: 5min 1sec (301 seconds)

Published: Mon Sep 19 2011