How to Fillet Chinook (King) Salmon

Chef's Resources is at Pacific Seafood where professional fishmonger Suzie is giving a demo on how to break-down a Chinook (King) Salmon into 2 fillets, including removing the skin.
This is a wild troll caught Chinook Salmon from Neah Bay, WA
Check-out our King Salmon culinary profile: goo.gl/f3E8Ts
Other fishmonger videos by Chefs Resources:
* How to Fillet Tuna • How to Fillet Tuna
* How to Fillet Halibut • How to Fillet Halibut ...
* How to Fillet Mahi mahi • How to Fillet Mahi mahi
* How to Fillet Sturgeon • How to Fillet Sturgeon
* Fillet Rockfish or Snapper • How to Fillet Rockfish...
Visit our website Chefs Resources www.chefs-reso...
- Fish & Seafood Culinary Profiles
- Kitchen Management Tools
- Excel Downloads for Chefs
- Oyster Culinary Profiles
- Butchering & Fish Fillet Logs

[@timothysvec8568]

And that their ladies and gentlemen is a fantastic display of skill and craftsmanship! Well done I say, well done!

[@jazenacademy8262]

great filleting skills! no waste at all.

[@eka1309]

That knife is very Sharp. Smooth cut

[@highlandfootballer]

Too much bone left on the fillets in the middle.

[@billdeleo]

What knife does she use. She is amazing.

[@ishpal25]

Wich is better the Freshwater Chinook or the Saltwater Chinook, taste-wise?

[@jimdent351]

What about removing the pin bones? The pin bones are what give me trouble. They break off, and tear out large pieces of flesh. I would think that removing the skin before the pin bones would only make bone removal harder.

[@ChefsResources]

They have a machine which removes the pin bones.

[@robbob4872]

what about the pin bones?

[@ChefsResources]

Use a pair of needle nose pliers to remove them. Or purchase pin bone pullers/pliers from sur la table, jb prince or amazon.

[@jaredgarza5624]

I don’t fillet like that cause you lose a lot of meat

[@hkenthusiasts9960]

Wow she's a pro, I've worked in Alaska for over 11 years and seen a lot of ppl fillet and she's one of the best

[@ChefsResources]

+generasian Yup, she's really good. She has won fishmonger contests for her speed and yield.

[@bozzskaggs112]

@@ChefsResources Speed is important for commercial enterprises. Too bad so many bubbas fail on the yield because they think speed equals bragging rights. If you're cleaning a mess of crappie maximum yield is important with those little fish and all critters deserve the respect of not wasting anything. I wonder if there are any business models that shows a reasonably rate of return to turn the skins to leather and the carcasses into canned stock.

[@hkenthusiasts9960]

damn she can fillet, and she's cute

[@shanecoony]

Exellent filleting skills very little waste I have seen other pros that could take some lessons off you suzie very impressed

[@patriot52realfinn22]

Almost same method that I use. Good job. I have very small exeptions but very small. In Finland employers prefer absolute little waste. Thanks and regards from northern Finland / Lapland

[@JohnDoe-hb7we]

Is she single?

[@srt_spyder]

John Doe 😂😂😍

[@nicolipotatski6288]

I would love to see a video of how fast she is. I love filleting fish. :) I might need to look this place up.

[@fabriciopajaro7878]

Amaizing cutting skill.. but sorry I was more impressed with the beauty of Sussy(susana)!!!!🥰🥰

[@brianblank9921]

Her skill was amazing. Definatly the best video I've seen so far. I've been filleting a bunch of chinook recently and wanted to see if there were any techniques I could use to improve my meat retention. I am in awe of her skill and will be using the tail first method on my next fillet.

[@Tigersmundo]

*OMG she is really really good!*

[@scottsam6960]

She's a master at filletin🗣 🔪🐟

[@maiawashere]

Suzie girl, beautifully done!

[@xevnoc]

Wow, this is probably the best tutorial I've seen. Greetings from Anchor Point!

[@ChefsResources]

+xevnoc Thanks! Yes, she did a fantastic job at showing correct technique. You should see how fast she can do a fish when she's not slowing down for a demo!

[@xevnoc]

Well, she's got a free pass at Kyllonens in Anchor Point. We'd love a lesson or two!

[@patriot52realfinn22]

Quite good job. We use a little bit diffent technique here in Finland but she works like a pro. Regards from Finland.

[@fanchuendennistsang4569]

Very professional! Far much better than the owner of the fish shop I always go (from whom I learnt the fillet technique). My wife always blames me for wasting too much meat.

[@JoshPiland]

Susie’s my hero! Thank you both for the tutorial!

[@doctoredable]

Notice that there is hardly any blood during the process. The fisherman that processed this fish at the kill was experienced and knew how to do it.

[@jasonnester9514]

Edward Dergosits the fish was gilled at the river by the fisherman that’s why it didn’t bleed

[@catyear75]

Mad skills, and Cute to boot !

[@onlyone157]

Off topic, she is very goodlooking.

[@DonJetblack00]

onlyone157 weirdo

[@twocae8108]

Hey, he ain't wrong.

[@Dank_Priest]

Bruh, don't start

[@ginettecarter2164]

Gorgeous video. I'd love to get hold of a Suzie's fish skins! What a masterful job! . I'll have to practice her way of doing it

[@crickittorres8077]

This was amazing my husband I just got back from Pike Market in Seattle live in Oregon we went for a 16th wedding anniversary and purchased our first full King Salmon Costas over $80 and I had them fill it for me because I knew that every bit of it I'd be able to use this video will show my husband wife laying is more optimal than steaks I hate to fight bones but I am perfectly willing to sit here with my vodka and use tweezers to remove the little bit of bone that's left in the filet so that this gift my husband bought for us is completely utilized great video thank you God bless everybody God bless the fisherman and the captains and everybody in the fishing industry it is with love in appreciation for the dangerous jobs you do thank you

[@timothydemers2555]

Cutie

[@gschady]

Timothy Demers and you can smell the fish too

[@DuanePotter]

Is Suzy Native ?reminds me of experienced elder putting in work 🦅🦅🦅🦅

[@armasxu]

That's the best salmon filleting video that's the industrial standard

[@elnino2000]

That knife is super sharp, she’s got skill for sure.

[@3006Ave]

She's the best.

[@mkfresh4636]

Best fish flay video on KZbin. Nice job suzie🖒

[@ChefsResources]

*New video in the Fishmonger Series - How to fillet Salmon!* Professional Fishmonger Suzie returns to give a demo on breaking down a wild King (Chinook) Salmon. She has won competitions for speed and accuracy, but I asked her to go slowly for this demo. #ChefsResources #Salmon #Fillet

[@benkn1002]

David Buchanan very useful video. I'm also researching knives at the moment. Do you happen to know which one she's using?

[@MenCanNotBeWomen]

A very sharp knife perhaps :)

[@IBaitTheHook]

Do you know which fillet knife she is using?

[@nusaantara9570]

sharp knife n fresh fish...

[@TheLoner801]

Ya it's easy when you have a pregutted fish and you're working in a clean ergonomic area. Try doing 24 of them after spending the morning catching them getting them home and processing them in the back yard before taking them inside to package them and freeze them.

[@interstategar]

She starts out with the right size knife and is very sharp. This is a great teaching video. Thanks for the upload.

[@sunggamingentertainment8823]

You did a amazing job of explaining things

[@jacksontaylor5476]

Lol she looks so proud at the end

[@ximenayanez9105]

I loved the cleanliness of the filetiar cuts 👍👌♥️🔪🐟

[@edd752010]

I’ve watched LOTS of people Flay a salmon and she is definitely one of the best I’ve seen! Wow here is someone that cares and is proud of her work!

[@ChefsResources]

She won many championships for fish filleters.

[@DeanFerraro]

salmon filet champ 🏆 I've watched others fumble though this. watching her waste almost zero fish filet and with such calm hands. Thanks for making a brief, informative video!

[@Christopherbarett]

Wow! thanks for the video she's amazing

[@patriot52realfinn22]

Suzý is like RISTO,KOSONEN with 7 times championships in Scandinavia. Anyway Suzy is a real PRO like Risto Kosonen in Finland

[@patriot52realfinn22]

Absolutely professional job like a finnish champion 7 times in speed and accuracy RISTO KOSONEN in his video KALANKÄSITTELY. Regards from another pro from Finland.

[@emilykolstad-riggins4853]

I would love to see a video of her competing!!

[@BBBYpsi]

Nice job, but please do not say fillet the whole salmon when it has already been gutted & cleaned before she starts.

[@YURIISAAKOV1957]

perfect knife, and perfect job sweetheart !

[@kasperjames]

Good Technique. However, I noticed the gaping prior to further gaping while folding, while de-skinning. Any alternatives to this to reduce furthering of gaping while de-removing skin?

[@edz1063]

@ 0:25: never thought to break those rib bones first - excellent tip! My god that blade is sharp too, love it

[@theSairsoft1]

Found my wife huh😂

[@moacircastoldi7681]

Só não consegui ver direito se é um garoto ou uma garota, mas sei que é muito jovem e muito competente, sensacional, parabéns.

[@stormycliffs]

She needs to remove the grey bloodline

[@sprucemoose3000]

Beautiful job and nice sharp knife. i farm salmon in New Zealand

[@ewfz70]

She's prettier than the King

[@Stormvue]

Is it wrong that I'm more impressed by how sharp that knife is lol?

[@Alexander-gs3rz]

She's my dream girl.

[@MrVang1980]

Now that is a woman of every men dreams of. Good jobs 👍👍👍.

[@MehmetSert43]

VERY VERY VERY NİCE...BRAVO :)

[@SpawnofHastur]

If I was trying this I'd end up with filleted fingers.

[@jonathancohen4794]

I would never remove the skin from my wild caught salmon

[@uvid4us]

David, do you have people who sharpen all knives for your filleters or do each of them sharpen their own knives? What would have been used here to sharpen this breaking knife? I'm talking about sharpening when purchased, not just steeling to maintain the edge. I have this knife and they are no where near that sharp when purchased new!

[@ChefsResources]

I'm pretty sure that they have a professional knife sharpener do all their knives. This would be a service which comes to their company and sharpens all the knives. For home use, you can find a local knife sharpener and bring the knife to them. Or, purchase a Tri-stone or whet stones to sharpen the knife yourself. Here's a vid on how to sharpen it yourself. Whet stones are used here, but the same process applies to a Tri-stone.

[@dirtriderwr250r2]

can you ask Suzie for me what she uses to sharpen her knife ?

[@ChefsResources]

I believe that Pacific Seafood has a private company sharpen all their knives. But, you can get the same degree of sharpness w/ either a Tri-stone (common in restaurants) or a set of whet stones. Here's a link to a whet stone demo: kzbin.info/www/bejne/Y2TWpnaMZrqkg8U

[@sve4real]

Thanks, that was my excaxt question. That is one sharp blade.

[@ew7007]

I bet she wins most arguments at home.

[@franciswhite7170]

What is she doing, the skin is the best part!

[@mo-reesespieces9066]

Thanks for taking the time to show this. Question? What about the pin bones? Are they still in the meat or was it removed and I just did not see it? Very nice video. Peace, Reese

[@ChefsResources]

No you didn't miss it. The pin bones are still in the fillets. This company has a machine which removes the pin bones and I didn't include that in this vid.

[@ryangeorgi5159]

hope your paying her well. shes like a surgeon with that fillet knife

[@edro3838]

👍 🥰

[@4stringmanagmaildcom]

A little different starting in the tail area but the results speak for themselves. Amazing skill and beautiful product. Well done!

[@shortythepresident3913]

Thats not a chinook salmon? right?

[@CandHHouse]

Wow, that's one sharp knife

[@ser.naz.]

Який у нього гострий меч!

[@yourtub8705]

and they say magic doesnt exist

[@roblockhart8410]

What kind of knife is that?

[@ChefsResources]

I believe that it is a Forschner Breaking Knife

[@Alncarmnz]

I telling the truth i like her

[@gunzalez507]

Amazing work but sad that they removed the skin

[@ChefsResources]

They sell it both ways...with and without the skin, depending on how the customer wants it.

[@larryball8444]

Loved this video as, of the methods of filleting, this looks like the way I want to try this at work!

[@ChefsResources]

It's definitely the most common way to fillet salmon. Good luck!

[@onesecondatthestart]

beautiful and good ;-)

[@Brisun]

moms bettter

[@mikerandall8289]

Skinning is the easy part

[@tomjohnson3004]

What a gal, precious

[@peterloaguejr.690]

True filleting excellence

[@MrHaisla1969]

lots of backbone left

[@lesliewilliams8884]

She's Good ☺️😊

[@opwave79]

I'll take that salmon skin from you, thanks :)

[@opwave79]

+opwave79 oh, and the carcass too! For fish stock :)

[@MAGRIPPA1]

Good job ........... thanks

[@SuperAvi06]

I like her

[@stevennicovich8547]

What brand/make of fillet knife does she use?

[@ChefsResources]

I believe that it is a Forschner.

[@justmepassingbyagain]

Great job Suzie!!!!

[@yeasinsheikh2214]

Very nice

[@jsecalvillo]

Beautiful job!

[@bugisbone8382]

New born

[@유상민-y6k]

연어가 좀 빨간색이네

[@CarlosVega-fd9fl]

Que hermosa susi 😉

[@souravroy5990]

wow!!! nice

[@ashwinmohandas1690]

wow!!!!

[@elifengsi]

beautiful

[@Miloszborkowski]

Pięknie Suzy 👍

[@saulandres26]

Susie I officially love you

[@truthcrusaders5571]

nice work...What do they do with their waste (timings) ?

[@ChefsResources]

The scrap is sold to companies who use it to make other products such as pet food, and some of the bones are sold to customers who use them for stock.

[@billdeleo]

We scrape the backbone for salmon patties. Yum