How to break down or process a salmon. Gut, gill, fillet, skin, de-bone.

Описание к видео How to break down or process a salmon. Gut, gill, fillet, skin, de-bone.

Demonstrated first, then explained. Some basics of processing salmon and other fish. These are commercially caught wild Sockeye, I didn't get the opportunity to bleed them by cutting through the gills. Wild Sockeye are NATURALLY very red compared to other salmon. Yes, the frames can be scraped for salmon burgers etc. I use these framed for bait. Skins can also be cut to smaller pieces and deep fried and eaten like a potato chip.
SENELLI - Commercial knife used

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