Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

How to Carve a Whole Salmon

Article Image
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

by Ivy Manning

From Fine Cooking #129 p. 60

Grilled whole salmon makes an impressive main course, but there’s a catch; you need to know how to carve it properly. Here’s how:

Remove any aromatics from the cavity (and toothpicks holding it shut, if you’ve used them), then follow the steps below.

how to carve whole salmon
1. Carefully peel back the skin from one side of the fish and lightly season the flesh with salt.   2. Using a slotted spatula, remove the flesh from the bones in sections.
how to carve whole salmon
3. Use the spatula to hold the bottom flesh down and then carefully lift up and discard the spine.   4. Lightly season the bottom flesh and remove it in sections, leaving the skin behind.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks