I bought a whole salmon today, since it's probably cheaper to debone it myself rather than buy the filets - however, I'm having second thoughts.
I got a 3kg salmon, and after I had my way with it I had about 1.7kgs left. The filets cost 15 euros per kg, and the whole salmon 7,50 euro per kg - just 0,2 kg profit. So either I'm doing something wrong, or the guys operating the stall are not at all asking for that much extra for deboning.
Here's how I slaughtered it;
I started by cutting off the head, tail and fins. I then first made an incision in the back, and proceeded to cut the salmon from head to tail in half along the spine. I cut away the spine and the belly of the beast and finally cut the filets into 3 pieces each. I froze 5 parts and plan on eating one part later today.
Now, when I buy the filets from the stall they are entirely deboned - but the walkthrough I used had no info on how to do that, so while the spine is removed the 'ribs' are still there. How do I remove those? Also, am I doing the rest right?
I got a 3kg salmon, and after I had my way with it I had about 1.7kgs left. The filets cost 15 euros per kg, and the whole salmon 7,50 euro per kg - just 0,2 kg profit. So either I'm doing something wrong, or the guys operating the stall are not at all asking for that much extra for deboning.
Here's how I slaughtered it;
I started by cutting off the head, tail and fins. I then first made an incision in the back, and proceeded to cut the salmon from head to tail in half along the spine. I cut away the spine and the belly of the beast and finally cut the filets into 3 pieces each. I froze 5 parts and plan on eating one part later today.
Now, when I buy the filets from the stall they are entirely deboned - but the walkthrough I used had no info on how to do that, so while the spine is removed the 'ribs' are still there. How do I remove those? Also, am I doing the rest right?
