Filleting Salmon

[newwaveseafood]

slasher !

[Havsfiskarn67]

Hi i love your way to fillets the fish man nice done.I wounder what cind of knives you have.Here in sweden we use shorter ones.But i realy want to try the one that you use

[Trollhaj]

@Havsfiskarn67 I prefer a 12" cimeter (used in video) made by Victorinox. A polished stainless blade with a very sharp edge ensures a clean fillet. This knife plus an 8" breaker will handle most commercial species.

I find bunzlpd.com has very reasonable prices.

[SOUTHSIDER1985]

thats not d-trim, its just 2 sides (fillets) of salmon, also at the end u hacked of alot of meat, wot for?? not bad tho...

[Trollhaj]

You're correct. I didn't pinbone the fillet. Other than that it is a 'D' trim cut. I could video pinboning, but I'm sure there are more entertaining videos around... Paint drying perhaps?

[SOUTHSIDER1985]

@Trollhaj i didnt say anything about pinboning, but as far as i kno D' trim is where u slice the fillets down towards the tail of the side fillet into slices shaped like a 'D'...i.e: D' trim, like the ones in smoked packets

[Trollhaj]

@SOUTHSIDER1985 I see what you mean. To alleviate any further confusion as to what I classify as 'D' trim fillet in the industry:

A = Full fillet pbi fin meat and finlet may be present.

B= Full fillet pbo fin meat and finlet may be present.

C= Full fillet pbo no fin meat or finlet present. No trim on nape.

D= Full fillet pbo no fin meat or finlet present. Nape contoured to fillet.

E= Same as 'D' but skin-off.

[kiminokami]

You made short work of that fish.