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Published on Feb 19, 2009
New York chef Laurence Edelman of the Mermaid Inn believes in buying fish fresh and cutting your own steaks.
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TRANSCRIPT I'm going to show you how to take a whole salmon and cut it into steaks. The first thing that we have to do is take care of all these little fins that stick out. We're going to cut the head off. Just give a nice smooth cut with a really sharp knife. And here there's a ton of meat and you can scape that out with a spoon. You can kind of fillet it out with your knife and you can use it for tartare or whatever. We want to go into like one inch steaks. The most important thing is to have a really sharp knife. You want to just be able to slice right through it. There's a little bit of bone right in here and a little bit of kind of extra fat. You can take that off. I'm just going to cut this off right here. Kind of squeeze it together so you have a nice firm grip for your knife and cut that out and then you're left with a really beautiful salmon steak. Give it a little salt and pepper and olive oil. Put it on kind of a medium hot grill and that's it.