The Myth of Salmon Fillet Cleaning: Unveiling the Truth Behind Clean Fish Filleting

When it comes to filleting salmon or other freshwater and saltwater fish, it seems that many cooks and chefs have a common misconception. People often wonder why internal organs are not removed before filleting. In this article, we will explore the truth behind this process and provide a detailed guide on how to clean and fillet salmon without removing the internal organs.

Why the Internal Organs are Not Removed

It might surprise some to learn that the internal organs are not typically removed during the filleting process. This misconception stems from watching other cooks or following recipes where organs are explicitly eliminated. However, the organs are often left in because they adhere to the fish's skeleton and can be easily removed after filleting.

Understanding the Filleting Process

The key to efficient and clean filleting lies in the technique you use and the tools you have at your disposal. Whether you're filleting a waterfront catch or a store-bought fish, there's no need to remove the internal organs first for a fresh and delicious fillet.

Step-by-Step Filleting Guide

Let's break down the process step-by-step:

Position the Fish: Lay the fish flat on a stable, hard surface with its head to the left. This will be the direction you'll work in during the filleting process. First Cut: Make the initial cut behind the gills, angling toward the fish's head to ensure you get as much flesh as possible for your fillet. Follow the Spine: Turn the knife so that the flat edge of the blade lies along the spine of the fish. Push the knife as far up as it will go to make one long slice or several, riding along the spine until the fillet is only held to the fish by a small piece of skin. If you want skin-on fillets, continue cutting until the skin detaches. For skinless fillets, lay the fillet flat with the skin side up. Ride the Fat LAYER: Move the blade along the skin using the sharp edge to remove the fat layer without piercing the meat underneath. Carefully control the knife to ensure it rides just along or through the fat between the skin and the meat, ensuring a clean fillet with the skin still attached at the tail.

Care in Removing Internal Organs

While the internal organs are not removed during filleting, care must be taken to avoid contaminating the flesh with bacteria. After filleting, you can carefully remove the internal organs and discard them, ensuring that the fillets remain clean and safe to eat.

Conclusion

The myth that internal organs must be removed before filleting salmon and other fish is just that—a myth. With the right technique and tools, you can enjoy delicious and effortless fillets without any fuss. Whether you're a seasoned chef or a novice at filleting, understanding the process can transform your cooking experience and yield perfectly clean fillets every time.