After filleting , the belly and pin bones are still present on the salmon fillet. These are removed with parrying to make the fish edible.
In addition, it cannot be ruled out that there are nematodes, i.e. roundworms, in the belly meat, which should not be eaten.
Material needed :
- Adequate cutting board
- Filleting knife (knife with a flexible blade)
- bone tongs
The salmon fillet is divided into
- Top Loin
- loins
- Second Cut
- tail
Each cut has its own use. For example, the second cut and the tail piece are suitable for farces (dumplings or terrines) and tartare , as they are less attractive as a full portion for frying.
Video guide :
