Food & Wine USA - (05)May 2020

MAY 2020 49

FILLETS

Cut fillets from the center

portion of the salmon, where

the fillets are most likely to

be even in thickness. Start-

ing at the spine, use the tip

of a thin knife to gradually

cut down toward the belly,

slicing as close to the bones

as possible, lifting the fillet

as you cut. Remove any pin

bones from the fillets with

food-grade needle-nose

pliers or fish tweezers.

STEAKS

Cut steaks from the front of

the fish, closest to the collar,

where they are biggest and

include a full portion of fatty

belly. With a smooth motion,

simply slice through the fish

at uniform intervals; cut all

the steaks the same thick-

ness to ensure even and

easy cooking.

COLLAR

First, cut off the salmon’s

head and then decide how

much fillet meat you’d like

on the collar before butch-

ering. To serve as a main

course, cut the collar thicker,

with more fillet meat; cut

it thinner if serving as an

appetizer.

You don’t have to fly to Alaska to catch a wild salmon when the season starts in May. These online purveyors offer a variety

of cuts from the whole fish—some can even send a flash-frozen fresh whole salmon straight to your door.

LOKI FISH CO.

Source whole fish, butchered cuts, and

smoked salmon from this family-owned

company. lokifish.com

PIKE PLACE FISH MARKET

The storied fish market ships a variety

of whole and butchered wild salmon.

pikeplacefish.goldbelly.com

SOURCING WILD SALMON

TAKU RIVER REDS

During the peak season, order fresh wild

salmon that’s shipped hours after harvest.

taku-salmon.com

FISH BUTCHERING TOOLS

NEW WEST KNIFEWORKS FILLET KNIFE

The thin and flexible blade is designed to

match the curve of a fish.

JB PRINCE NEEDLE NOSE PLIERS

The spring-action opening and no-slip plastic

handle make these easiest to use.

JOYCE CHEN UNLIMITED SCISSORS

Small but mighty, these easily cut through

fish bones and fins.

FW_0520_Handbook.indd 49 FINAL 3/17/20 3:48 PM