How To FILET a WHOLE SALMON - - Easy to do!

[@Gquebbqco]

And there you have it - Beautiful fish and great tutorial Roel!

[@PITMASTERX]

Thanks Jason!

[@Strapsenkoenig]

First Tutorial on KZbin that shows how a salmon is properly filleted. I saw so much crap on KZbin when I was searching how this is done a few years ago.

[@PITMASTERX]

Thanks... glad you like it!

[@bigpapi3636]

Really good knife skills Chef, thanks!

[@PITMASTERX]

Thanks Papi

[@johnorenick9026]

Bone soup is good for old joints, and fish bones cook down easier than mammal bones, which I can't buy sliced thin enough. I get the fish's body cavity good and clean, filet the fish, set the collar and carcass aside, and cut the filets into ~3 ounce pieces. -------------------- 1 or 2 heaping tablespoons finely chopped onion 1/2 strip of lean, nitrate-nitrate free bacon, chopped small; bacon and onions both ~1/4-3/8 inch bits. Start onions and bacon in a hot cast iron skillet on medium, with just enough high-temperature oil to prevent sticking. Add a 3-ounce-ish fish filet. If the fish still has a bit of brown stripe, start it that side down; turn it after a minute or so and you can easily scrape the yucky stuff off the fish and out of the pan. When the fish is cooked ~halfway through, turn it, and at the same time, add any eggs you are going to fry. When the fish is almost cooked through, chop it up with a spatula, and mix it with the onion and bacon bits. Season with seasoned salt--I like Johnny's but Lawry's is good, too: black pepper, onion and garlic powder, and medium-dark chili powder, to taste. I use quite a lot of all. There's no such thing as too much onion, and it's hard to overuse garlic and chili. IMNHO, of course. Those spices are all good on the eggs, too. I freeze the last of my sweet pepper crop--no blanching!--and a bit of frozen (or fresh) chopped sweet/green pepper added when you chop the fish and mix it with the onion/bacon cooks just a little; it's still crunchy, and sweeter than overcooked peppers. When I time this right, I turn the eggs for over-easy just before the fish comes out of the pan; in the few seconds it takes to scoop the fish out, the eggs are done. This is delicious with rockfish filets, too; probably any fish. With half a muffin, an orange, and, in season, a bit of melon, it's my everyday breakfast. --------------------- I freeze the carcasses, collars, and any other trim until I'm ready for soup. Thaw and cook the trim as you like; frying with a little butter, bacon fat, or olive oil, and spicing it at this point, adds flavor, but just boiling it works, too. Don't overcook! A minute or two a side is enough. Let it cool, and you should be able to strip the meat off the bones easily with your fingers. Refrigerate meat. Bring enough water to cover, or any broth you like, to a boil, add bones and a teaspoon or two of apple cider vinegar, turn heat to low and simmer at least all night; 24 hours is good. Stir/scrape occasionally. Use a spatula or whatever else in your kitchen works to crunch the bones up small; let simmer another hour or two, then strain the bones out, rinse the bones in just a little water to get the last of the dissolved minerals, and add that water to the broth. Feed the remnant bone mash to your local crows; birds need lots of calcium. I brown onions, carrots, blue potatoes, celery, mushrooms, and any uncooked fish trim in the fat of one or two strips of bacon; season lightly. A minute or two before the veggies are done (still crunchy), add the cooked fish we pulled off the bones to the fry. Add the vegetables, fish and bacon to the hot bone broth. If I'm going to add cabbage, broccoli, peas or cauliflower, none of which needs much cooking , I add them now; or add creamed corn and cream/half n half/skim milk/sour cream to taste, and let simmer for another five minutes or so. Adjust seasonings and enjoy! If you don't eat bacon, I'm sorry: use olive oil instead.

[@BlackEagle19]

Filet and coldsmoke salmon are on my to do list

[@PITMASTERX]

+Black Eagle nothing better than filliting a whole salmon yourself. Then cold smoking it... video is coming this week

[@ohhdontisttheminecraftgod621]

Did you already clean the inside

[@SmokyRibsBBQ]

Great job on the Salmon Roel! Man, I wish I could get whole fresh Salmon in my area! I can get a lot of different fresh fish here, but Salmon is not one of them.

[@PITMASTERX]

Thanks Rus... local is better any day of the week Rus. I am still lloking for a giant cod.. swims in the sea here, but I almost can't get one.

[@paulkelly4202]

Very Nice Thx for making the actions so visible . I would boycott the Farmed Salmon though if you can

[@alfredoiganz]

great tutorial...looks perfect.

[@PITMASTERX]

Thanks Alfredo!

[@gmshowtruck]

Weer een leerzame video Roel, thnx ! :-)

[@PITMASTERX]

Graag gedaan!

[@JORGFIVEM]

Hoi Roel, ik heb een vraag over de "reverse sear" bij steaks. Moet je na het indirect grillen gelijk de "sear" doen of mag dat ook na een paar uur? Zo ja: hoe bewaar je dan de steak in de tussentijd?

[@PITMASTERX]

+JorgV Veilbrief dat kan met een sous vide

[@TheLeviate]

Dank je heldere uitleg!

[@PITMASTERX]

Graag gedaan.. bedankt voor het kijken

[@barts6353]

Doe je goed Roel! Stuk goedkoper ook ipv filet halen👌

[@PITMASTERX]

Zo is dat.. al die kleine stukjes dat is niks voor koud roken

[@wattocz9946]

Great tutorial but....... I want to see you smoke it and the final product.... come on X next video cool the fish.

[@PITMASTERX]

you know me.. it's coming up. :D

[@BabyBackManiac]

Bedankt, Roel. Dat was erg informatief. Dus ik spreek nu Nederlands. lol Ik ben benieuwd of Google dit correct heeft vertaald of dat het zo slecht klinkt als wanneer ik het probeer te gebruiken om dingen in het Engels te vertalen. lol.

[@PITMASTERX]

Hahahah.. not bad bro! :D Glad you liked the video

[@zachhatten7740]

Those fillets look so dog bit lmao. Having been a fishmonger for many years, this video should be called "What sawing a fillet does to the meat of a fish". Long, smooth slices to get the meat from the bone. If you use your knife like a hacksaw, you're going to get rough looking fillets. I would be more than happy to show you a proper way ^)^

[@queenyhadassaesther6083]

Geweldig

[@PITMASTERX]

Dank je Esther

[@Артем-ц5к9р]

нож хороший, навыков разделки рыбы видимо 000

[@jasonbean7296]

4 kilos! Holy salmon, Batman! That's about 9lbs!:)

[@PITMASTERX]

yeah hahaha... the cutting board is pretty large... but surely not large enough :D

[@MeMe-wm9ol]

Big fish

[@PITMASTERX]

+Me Me 👍🔥👍

[@Nmd777]

Wasted so much meat on the first fillet! You could save that all instead of scraping it off with a spoon lol

[@mogensbangolesen]

Do you not know that that fisk is pure poison 😢

[@Sharky762]

Boem, zo doe je dat!

[@PITMASTERX]

+Sharky762 Hoppa 😁👍

[@Cremantus]

Well done... I'd eat the remains from the fishbone right and raw off the spoon... great!

[@PITMASTERX]

+Cremantus Yeah hahaha awesome

[@papayner6839]

Dude, ty. But, be much more careful. u've destroyed the texture of meat. and too much meat left at bones. just know it. btw, good work.

[@PITMASTERX]

Thanks bro... this was me being careful ;)