ART
BEAUTY & WELLNESS
CRAFT
CULTURE & HISTORY
ENTERTAINMENT
ENVIRONMENT
FOOD & DRINKS
REVERSE ENGINEERING
SCIENCES
SPORTS
TECHNOLOGY
WEARABLES
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).
Beginner
An hour, then 7 days in the freezer
Instructions
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.
Materials for this step:
Salmon1 pieceTools needed:
Kitchen Knife
Cutting Board2
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.
Tools needed:
Tweezers3
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.
Tools needed:
Plastic Wrap
Freezer
Thermometer
Digital Kitchen ScaleTools Required
7- Placeholder
- Placeholder
- 1 vendor sell this, none ship to you yetPlaceholder
- Placeholder
- Placeholder
- Placeholder
- Placeholder
This blueprint makes
CC0 Public Domain
This blueprint is released under CC0. You are free to copy, modify, distribute, and use this work for any purpose, without asking permission.
Support the Maker by purchasing products through their Blueprint where they earn a Maker Commission set by Vendors, or create a new iteration of this Blueprint and include it as a connection in your own Blueprint to share revenue.