Comprehensive Guide to Salmon Preparation for Sushi

I. Tools and Preparation

A. Recommended Knives

• Deba knife

• Hollow-ground slicer (affordable and effective)

B. Initial Preparation

• Dry the fish thoroughly on both sides

• Request fishmonger to scale the fish beforehand

II. Filleting the Salmon

A. Removing the Head

1. Position fish with head on left, belly up

2. Lift pectoral fin, cut at an angle behind it to spine

3. Flip fish, repeat cut on other side

4. Use heel of blade to cut through spine

B. Filleting Technique

1. Position fish with head side on right, belly up

2. First fillet: Cut above spine, slice through in fast motion

3. Second fillet: Cut below spine, angle blade slightly upwards

C. Utilizing Remaining Meat

1. Cut backbone into smaller pieces between discs

2. Scrape meat off bones with spoon (careful of pin bones)

3. Use scraped meat for salmon tartar, spicy salmon rolls, or hand rolls

 Be Careful with

Middle part with tail, we can use for other like salmon roll and hands rolls

Main part, First to you'll need to trim out the belly tag along with the fin.

III. Preparing Fillets for Sushi

A. Trimming

1. Remove belly tag and fin with Deba knife

2. Cut out rear fin

3. Slice out white membrane

B. Removing Pin Bones

1. Use tweezers to remove pin bones

2. Start from the front, pull in direction of head

3. Check thoroughly for any remaining bones

C. Portioning

1. Cut small piece off front for straight edge

2. Measure cuts about 3 inches across (width of 4 fingers)

3. Consider portioning into smaller pieces for home use

4. Leave skin and ribs on for freezer protection

D. Utilizing All Parts

1. Use tail pieces for sushi rolls (more fibrous)

2. Cut front-end pieces into smaller pieces after removing bones and skin

IV. Freezing Salmon

A. Freezing Process

1. Cover each piece with deli paper or paper towels

2. Wrap with plastic film

3. Paper prevents freezer burn and absorbs water during defrosting

B. Benefits of Freezing Salmon

1. Freezes well, maintaining quality longer than other fish

2. Less drip issue after freezing

3. Maintains texture, color, and flavor well

4. Can last several weeks in freezer

C. Safety Considerations

1. Recommended to freeze for both farm-raised and wild salmon

2. Helps eliminate parasites like Anisakis and tapeworms

3. Farm-raised less likely to have parasites, but still possible

V. Tips for Home Users

1. Consider asking fishmonger to scale and fillet the fish

2. Use this guide to portion and prepare for freezing at home

3. Ideal for those who want to eat raw fish regularly without frequent shopping

4. Not all fish species freeze well for sushi (e.g., tuna, snappers)

Remember, while this method may seem unorthodox, it's designed for efficiency and ease of learning, especially for beginners. Practice will improve your technique and speed. Always prioritize food safety, especially when preparing fish for raw consumption.