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.
|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.|
|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.|