How to Fillet a Salmon

You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets.

Get salmon recipes and watch more videos at https://www.ciaprochef.com/salmon/

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The Culinary Institute of America: https://www.ciachef.edu
The CIA at Copia: https://www.ciaatcopia.com
CIA Restaurant Group: https://www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: https://www.ciafoodies.com
CIA ProChef: https://www.ciaprochef.com

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.