Deboning fish

[Kas]

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?

 

[Manton]

Well, you did it wrong. Not trying to bust on you, but it is hard, and I had no idea until I was taught in a hands no demonstration.

You should be able to get the ribs out cleanly with a filet knife, and then you use tweezers to take out the little pin bones.

This is very hard to explain in words, but this video is not bad:

http://www.videojug.com/film/how-to-...are-round-fish

 

[kwilkinson]

That video is pretty good, but I don't see why they would keep the head intact. Removing it makes for a much easier cut against the spine.

 

[Manton]

The video has other problems.

1) Don't use a chef's knife. It's too wide and won't bend.

2) Make sure the knife goes in ABOVE the ribs, but BELOW the meat.

3) Then press down as you cut to get as close to the bone as possible. You want to leave virtually no meat at all on those bones. The knife blade should be bent as you cut.

 

[Kas]

Originally Posted by Manton

The video has other problems.

1) Don't use a chef's knife. It's too wide and won't bend.

2) Make sure the knife goes in ABOVE the ribs, but BELOW the meat.

3) Then press down as you cut to get as close to the bone as possible. You want to leave virtually no meat at all on those bones. The knife blade should be bent as you cut.

What kind of knife would you recommend? The special fish knifes from most general stores look just like chef's knifes to me.

 

[Manton]

A filet knife typically has a narrow blade that is curved and is very flexible.

http://www.sonomacutlery.com/store/p...roductid=16683

 

[fcuknu]

http://www.xomba.com/wonder_boner_commercial_video

 

[SField]

Uncle manty makes good suggestions. You can really use any knife that is thin... a number of people find those flexible knives quite ridiculous but use whatever works for you.

 

[thekunk07]

was just gonna say that. great commercial.

"my wife will like that!"

Originally Posted by fcuknu

http://www.xomba.com/wonder_boner_commercial_video