The most important cuts

Loin Cut

We recommend this cut for the top loin and belly. For a serving piece of approx. 150/200gr make a cross section cut at a thickness of 2-3 fingers. This cut can be cooked with the skin if the scales are removed. If this is not the case, remove the skin.

Butterfly Cut

We recommend this cut for the top loin and the belly of the piece. We cut a piece of salmon. Cross section conducted at twice the desired width. Without cutting the skin, do an insert in half crosswise. Using the skin as a binding “open” and form the butterfly.

Tips for cuts that require the removal of the skin:

Wet the knife to prevent it sticking the when separating the skin from the meat.

Do not cut with the knife, but pull back the skin leaving the knife at a fixed position.

 

Steak cut

This cut is recommended for the center of the piece and tail.

This cross section is always peeled. We cut the fillet in half into 2-3 parts, depending on the thickness of the piece.

Chunk cut

This cut is recommended for the center of the piece and tail. We cross sections to achieve salmon strips. Cut these strips into cubes, dice, or to desired size.

Minced or Chopped

Tip: To get the remaining flesh from the backbone, scrape with a spoon and take the meat. You can also chop the meat into small pieces.



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