How to Cut Salmon into Japanese-Style Fillets

Langkah-langkah

1. Pat dry 1 side of salmon with paper towels. Check that the salmon skin does not have scales. Run your fingers along the skin to feel for any remaining scales. Use the flat side of a knife to scrape them off.
2. Place the salmon skin side down with the narrow tail end to your left (the head end is wider). Cut off the tail‘s narrowest part, which is too small for Japanese-style fillets. Tilt your knife back about 30 degrees and diagonally slice the salmon toward the tail end.
3. Cut the Japanese-style fillets, tilting your knife at a 30-degree angle to make diagonal slices. Slice the fillets to a uniform 1-inch (2.5 cm) thickness so they cook evenly. My one side of salmon yields 8 Japanese-style fillets and 3 additional odd-sized fillets. For sockeye salmon, I recommend making Salted Salmon (Shiozake). For other types of salmon, check out my salmon recipes.
4. Wrap each fillet individually in plastic wrap, removing as much air as possible, then place in a freezer-safe bag or container. Freeze for up to 1 month.