This
filmed lesson explains how to fillet a whole salmon. First of all, choose
a very fresh salmon by making sure its eyes are bright and shiny and the
entire fish fresh looking.
The
copper utensil shown below is used to scale and prepare the fish. In Japanese,
it's called a urokohiki. The knife must be high quality.
Empty
the fish, clean it, then remove the head which you can save and grill
later or use it to make miso soup.
The
three parts to cut (Sanmai-oroshi) are the underside, the backside and
the backbone.
Filleting
the fish...
The
bones are removed with special tongs. Here's what the final result looks
like.
Our knives are for sale at
the boutique,
Kaiseki-Sushi,
7 bis rue André Lefebre, 75015 Paris.
Thousand
of thanks to the English language Translator : Jennifer Meunier