Tips

The Perfect Guide to Filleting Salmon Like a Pro

Are you ready to take your culinary skills to the next level? Join us in the kitchen as we unravel the secrets to perfectly preparing salmon fillets. It's time to impress your taste buds and elevate your cooking game!

Administrator

13 July, 2024

Tasty and fresh orange roughy fillets are easy to prepare and can be cooked in a variety of ways. Let’s get into the kitchen and make this delicious dish!

Preparation
20 minutes Cooking
20 minutes Servings
2-3 people

1Ingredients for Orange Roughy Fillets

1 whole orange roughy (about 2 pounds)
Tools: 1 sharp knife, 1 cutting board, 1 cloth…

Tip for buying fresh orange roughy:

Look for fish with bright, shiny skin and scales, no strong fishy odor, and flesh that bounces back when pressed gently. Avoid fish with discolored spots and cloudy eyes, as these are signs of aging.

2How to Make Orange Roughy Fillets

Step 1 Remove the Flesh from the Bones

Start by gutting the orange roughy and rinsing it thoroughly under cold running water. Pat the fish dry with a clean cloth.

Note: Make sure to clean the blood from the spine to prevent any “fishy” taste.

Using a sharp knife, make an incision along the belly of the fish, cutting down to the spine but not through to the other side.

Gut the fish and remove the two sides

Next, make a cut along the dorsal fin, from the head to the tail, separating the flesh from the bones. Move the fillet to one side and repeat on the other side.

Note:

– When filleting, place the fish horizontally with the spine facing you.

– Be gentle when removing the flesh to avoid cutting into the bones, which can cause bone fragments to get into the meat.

Step 2 Remove the Bones

Remove the bones from the belly area

Lay one fillet flat on the cutting board, skin-side down. Use your knife to trim away any remaining belly bones and the dorsal fin. Cut the fillet in half lengthwise to remove any remaining bones and fin.

Step 3 Remove the Skin

Remove the skin from the fillet

Once the bones are removed, place the fillet skin-side down on the cutting board. Hold the knife at a slight angle between the flesh and the skin, and slowly slide the blade along the length of the fillet, pulling the skin taut as you go. The skin should come off easily, leaving you with a perfect orange roughy fillet!

3The Final Product

Fresh and tasty orange roughy fillets

The orange roughy fillets are now ready to be cooked! The flesh is firm and fresh, and looks absolutely mouthwatering. You can slice it thinly for sashimi or cook it in a variety of ways. Your family and friends will surely be impressed!

Now that you know how to make orange roughy fillets, don’t hesitate to give it a try! We wish you success in the kitchen.

You may also like:

Frequently asked questions

First, ensure your salmon is fresh and scaled. Place it on a clean surface with the dark flesh side facing up. Using a sharp fillet knife, start cutting behind the salmon’s head, and slice downwards towards the tail, keeping the knife close to the spine. Cut through the ribs and tail, then gently lift and remove the spine and head in one go. For the other side, start cutting from the tail, and slice upwards towards the head, again keeping close to the spine. Finally, trim any remaining ribs or bones, and your salmon fillet is ready!

When filleting, always use a sharp, flexible fillet knife for precision and ease. Cut close to the spine and ribs to maximize the yield of meat. It’s important to keep your salmon cool, so work quickly and efficiently, and consider using a wet cloth to wipe down the fish as you work. Finally, take care to remove all bones and trim any remaining ribs for a smooth, bone-free fillet.

Fresh salmon should have bright, clear eyes that are slightly bulging. The gills should be a vibrant red, and the flesh should be firm and bounce back when pressed. It should also have a fresh, seawater smell, with no hint of ammonia or ‘fishiness’. If buying a whole salmon, ensure the scales are intact and shiny.

Filleting your own salmon can result in higher quality fillets, as you can ensure the meat is handled properly and bones are removed carefully. It also allows you to customize the thickness of your fillets and save money by doing it yourself, rather than buying pre-filleted salmon.

Yes, the technique described can be applied to most medium to large-sized fish. The basic principles remain the same, but you may need to adjust your cuts and technique depending on the fish’s size and bone structure.