Look forward to:
Filleting salmon trout.
Hamburg, 17 June 2022
"We have fish on Fridays!" - a well-known saying that originally stems from Good Friday, as fish was exempt from the fasting regulations.
However, we don't only serve fish on Fridays, but every day. Whether salmon trout, plaice, monkfish or other fresh delicacies from the wholesale market.
Have you never dared to fillet fish yourself? You're not alone - but it's not that difficult, believe us.
We accompanied our chef Corey Mulsow in his daily routine and recorded for you how to easily fillet a salmon trout.
So next time, don't reach for the fish from the chiller cabinet or the finished fillet at the fresh food counter, but take this procedure into your own hands. This way you can even make good use of the supposed "leftovers" and proudly announce when serving that you pulled every bone yourself - your guests will be amazed. And who doesn't like happy guests? We speak from experience!
How do I fillet a salmon trout?
With waterkant chef Corey Mulsow
You can find the english instructions directly below the video.
- Remove the fins - a simple pair of kitchen scissors will suffice
- Cut along the belly and remove the innards
- Cut diagonally behind the head and cut past the fin
- Cut through to the back on the middle gear (Important: long knife strokes)
- Turn the fish over and cut off the head - keep this for further use
- Cut out the second fillet from the middle bone
- Using a spoon, remove the remaining meat around the middle bone - reuse for farce or dumplings for soup
- Cut the middle bone into small pieces and store in cold water for further use
- Using a knife, cut under the belly bones to the belly and remove with the belly flap
- Feel the small devices with bare hands and pull them out in the direction of the meat with the help of bone tongs
- Check with your thumb and remove the large devices from the front of the fillet in the case of salmon and trout
- Portion the fillet and remove the bones from the second fillet and - done!
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