J.H.'s Fishing Wharf

Clean it under the cold tap to eradicate any dirt. Don't waste time gutting it.

Locate the vertebrae and cut down to it.

Pushing the knife against the bones cut towards the edge and towards the bones. Folding the flesh up as you do so makes life easier.

Do it again for the other side of the vertebrae.

Rotate and eliminate the flesh on the ventral border in the same way.

You should end up with four filets.

Skin the fish by keeping the fish tailend skin side down. Keep the knife pushed downwards against the skin and using small movements, this takes practice.

Better still, gut the fish and stuff with bread crumbs, egg and onions and grill the whole fish.

More facts about how to filet salmon: There are some different methods and thoughts to filet salmon. A good filet knife aids in making great salmon filets.

You can take the skin off of the fish first or keep it on for protection while boiling.

A normal preparation of salmon filets is to marinade it a little bit and then place stuffing in the filets. Sew it together and then boil on an open fire or grill. Protecting the salmon filets with seasoned leaves or skin is also common.

Trout and other contest fish are painless to filet, you end up with pure all fish filets with no skin, scale or bone!

I do this with any normal steak knife! Cut down and in at the shoulder and front fin down to the backbone, and just rotate the blade and trail it out to the tail, stopping at the point just before the tail.

Merely flip the filet still joined to the tail over to the right, and holding the knife level, keep slicing next to the skin with the blade level out to the end.

Here the filet is seperated from the fish, and the skin. Don't bother scaling fish, they are still on the skin you have cut the filet from!

Now cut the curved ribbones away from your all fish filets. You cut 3 easy slices on each border of the fish. Thats It!