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Salmon Fillet, Skin On, Frozen Safe for Raw Eating
Cut a salmon's flesh off the bone along each side of the backbone and pull out the pin bones, leaving the skin on. For eating raw, as in gravlax, the fillet must first be frozen to kill parasites: at −20 °C or colder for seven days, or blast-frozen at −35 °C for 15 hours (FDA guidance).
The picture: a raw salmon fillet (photo by NjoyHarmony, Wikimedia Commons, CC0).
初学者
An hour, then 7 days in the freezer
说明
1
1
Scale and fillet
Scale and fillet
Scale the fish. Cut from behind the head along one side of the backbone to the tail, lifting the flesh off the bones in one piece; turn and do the other side.
此步骤所需材料：
鲑鱼1 个所需工具：
菜刀
砧板2
2
Pin bones
Pin bones
Feel along the fillet for the row of small pin bones and pull each out with tweezers. Leave the skin on.
所需工具：
镊子3
3
Freeze for raw eating
Freeze for raw eating
Wrap the fillets and freeze at −20 °C or colder for seven days (or −35 °C for 15 hours). Check the freezer temperature. Thaw in the refrigerator.
所需工具：
保鲜膜
冷冻柜
温度计
数字厨房秤
CC0 公共领域
此蓝图以 CC0 协议发布。你可以自由复制、修改、分发和使用此作品，无需征得许可。
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