How to debone a salmon?

Deboning salmon is essential for those passionate about cooking this tasty fish. While it is possible to buy boneless fillets, learning how to remove them yourself enriches your culinary skills, allows you to fully utilize the fish and reduces waste . In addition, the bones can be used to concoct stock or broths, adding an extra touch to your dishes.

The process requires the right tools, such as boning pliers available from stores such as Carrefour or Leclerc, and a careful method to avoid damaging the flesh. Whether you are a beginner in the kitchen or an experienced chef, our tips will guide you to successfully debone your salmon, pike or other fish and obtain ideal fillets for any recipe.

The necessary tools

Choosing the bone-removing pliers

To effectively debone a salmon , the choice of deboning pliers is crucial. A quality deboning plier is designed to remove bones from fish fillets without damaging the flesh. Professional deboning pliers, often made of stainless steel, offer high resistance to corrosion and guaranteed solidity.

There are several types of boning pliers, some of which are specifically designed for professional use. Japanese boning pliers are known for their unmatched hardness and efficiency, while you might prefer a fish bone plier found at Carrefour or a Leclerc boning plier for home use. These pliers are often beveled, which allows you to remove even the finest bones with precision.

Having a container of cold or warm water nearby is also helpful to place the bones in once removed, preventing them from sticking to the tongs.

Using a suitable knife

In addition to the boning pliers, a suitable knife is essential for the preliminary preparation of the salmon. A good filleting knife or fish knife, ideally with a dimpled blade to reduce sticking to the product, is necessary for removing the fillets and trimming the fatty parts of the fish. A well-sharpened knife will allow you to work with precision and minimize loss of flesh.

When cutting, it is important to choose a knife that slides well along the central bones and ridges of the fish, making the process of lifting the fillets easier. The blade should be thin and flexible enough to follow the curves of the fish without tearing the flesh.

Identification of different types of edges

Main edges

When preparing a salmon, it is essential to identify the main bones that form the fish's skeleton. The backbone , or central bone, is the main skeleton stretching from the head to the tail fin. It is formed by vertebrae that line up along the fish's back, supporting the neural processes and ribs.

The main bones also include the ribs, bones or lateral cartilaginous structures emerging from the vertebral column. These ribs, often easier to locate and extract during deboning, especially with specific deboning forceps, require special attention.

Secondary edges and their locations

In addition to the main bones, the secondary bones , which are finer and scattered throughout the flesh, represent another challenge. Commonly called forked bones , they are located in the fillets, making their detection and extraction more difficult.

Typically, these secondary bones are found in the myocommata, the muscle tissue of the fish, and follow an oblique orientation, almost perpendicular to the main axis, from the skin to the dorsal bone. Although smaller and more fragile than the main bones, they require careful attention for complete removal, thus ensuring the cleanliness and suitability for consumption of the salmon fillet. A precise understanding of their location and nature facilitates deboning, allowing the preparation of a bone-free salmon fillet, for a more enjoyable dining experience .

Step by step deboning method

To debone a salmon efficiently and easily, follow these clear and precise steps:

Step 1: Preparing the fillet

Place the salmon fillet skin side down on a cutting board. Removing the skin at this point is optional and can be done before you begin if you wish.

Step 2: Straighten the edges

Use fish boning pliers to make the backbones more accessible by straightening them. This will make them more visible and make them much easier to remove.

Step 3: Remove the main bones

Using the boning pliers, grasp the backbones one by one and gently but confidently remove them. Start at one end of the fillet and work your way along the center bone, gradually removing the bones.

Step 4: Remove secondary bones

After removing the main bones, tackle the secondary bones or forked bones, which are finer and located in the myocommae. Extract them carefully so as not to damage the flesh of the fish.

Step 5: Final Check

Once all visible bones have been removed, examine the fillet to make sure there are no bones left. Feel free to use your fingers or the bone remover to feel for or see if any bones remain.

By following these simple and methodical steps, you will be able to debone a salmon fillet with ease and precision , making it perfect for your favorite recipes .

Tips for easy maneuvering

Salmon positioning

To make deboning easier, it is important to position the salmon fillet correctly on your work surface. Place the fillet skin-side down on a stable cutting surface. This will help hold the fish in place and make it more comfortable to work with.

If the fillet still has the skin on, you can leave it on for now, as it will help stabilize the fish during the operation.

Precise maintenance and gestures

Precise posture and movements are essential for effective deboning. Use one hand to hold the salmon fillet firmly against the cutting pad, while the other hand operates the deboning pliers. Pinch the bones precisely and pull them gently but firmly to avoid tearing the fish flesh.

It is also important to have a bowl of water nearby to moisten the bones and prevent them from sticking to the boning tweezers or your fingers.

Waste treatment and cleaning

Once the deboning is complete, it is important to deal with the residue and thoroughly clean your work area. Place the removed bones in the prepared bowl of water. Then, rinse the salmon fillet under cold water to remove any bones or debris.

Also clean your tools, especially the boning pliers and knife, to avoid any contamination. Finally, wipe down your work surface to ensure perfect hygiene before preparing your recipe.

Common Mistakes and How to Avoid Them

Fragmentation of edges

One of the most common mistakes when deboning salmon is bone fragmentation . This happens when the bones are removed too roughly or without precision, which can cause them to break and leave pieces of bone in the flesh of the fish. To avoid this, it is essential to handle the deboning pliers carefully and to remove the bones gently but firmly , following the natural direction of the bones to minimize the risk of fragmentation.

Flesh damage

Damage to the fish flesh is another common mistake that can occur when deboning. This can happen if the deboning pliers are used too aggressively or if the knife is not sharp enough, which can tear the salmon flesh . To prevent this damage, make sure to use sharp tools and hold the salmon fillet firmly in place during the operation.

It is also important to work with patience and precision , avoiding pulling too hard on the bones or pressing too hard with the pliers. By taking these precautions, you will be able to debone your salmon without damaging the flesh, thus ensuring an optimal texture and presentation for your recipes.

Conclusion

Deboning a salmon may initially seem complex, but with the right techniques and tools , this task becomes a simple and effective process. It is essential to select the right deboning pliers and handle the fish with care to avoid damaging its flesh.

Take the time to accurately identify the main and secondary bones, and carefully remove them to obtain impeccable fillets ready to eat. Make sure to work in good light, to thoroughly clean your tools and your work surface, and to keep the fillets cool once the deboning is complete.

By adopting these practices and avoiding common mistakes such as fragmenting the bones or spoiling the flesh, you will be able to prepare superior quality salmon recipes . So get started on deboning your salmon and discover the abundance of exquisite recipes that this fish can offer you.

With a little practice, you will quickly master this technique and fully enjoy the unique flavor and rich texture of salmon.

FAQ

How to remove bones from fresh salmon?

To remove the bones from a fresh salmon , start by lifting the fillets by cutting diagonally under the fin to the center bone. Then slide the blade along the center bone to separate the fillets from the skeleton. Once the fillets are lifted, use a pair of bone-cutting pliers to remove the large center bones as well as the finer bones along the back and belly of the fish.

Are there bones in salmon?

Salmon, especially when sold as fillets or steaks , contains very few bones. The backbones can be easily removed using tweezers or a sharp knife .

However, it is possible that some small bones may remain despite careful deboning.

How to easily remove skin from salmon?

To easily remove the skin from salmon , use a sharp knife . Place the salmon fillet on a work surface, skin side down.

Insert the knife blade between the skin and the flesh, then hold the fillet firmly with one hand and slide the knife along the skin with the other hand. This allows the skin to be removed without damaging the flesh.

How to cut fresh salmon?

To cut fresh salmon , start by removing the head by cutting at the gills and separate the fillets along the central ridge using a sushi knife or a very sharp knife . Remove the bones with tweezers. Cut each fillet into 0.5 cm thick half-fillet pieces, then into strips or cubes as needed.