How do you cut salmon?

To cut salmon, follow these steps based on the provided reference:

Step-by-Step Guide to Cutting Salmon

Here's a detailed process for cutting salmon, ensuring you get the most out of your fish:

Preparation:
- Begin by rinsing the salmon under cold water.
- Carefully check for any remaining scales and remove them. This ensures a cleaner and more pleasant dining experience.
Belly Cut:
- Run your knife along the belly of the salmon. This will help in accessing the inner parts and is the first step toward creating fillets.
Incision:
- Make an incision from the top of the fish down to the belly. This cut should be made behind the head and towards the belly of the fish, defining where the fillets will separate.
Head and Fins:
- Remove the head and fins. This will make the handling and carving of the fillets much easier.
First Fillet:
- Carve out the first fillet by carefully cutting along the backbone towards the belly. This separates one side of the fish from the main bone structure.
Second Fillet:
- Remove the ribs. Once one fillet is removed, you'll need to cut away the rib bones from the remaining fish to expose the second fillet.
- Carve out the second fillet by following the same cutting motion as the first fillet.
Pin Bones:
- Remove the pin bones. These are small bones that are found within the fillet and should be removed, usually with tweezers or a special fish bone remover.

Step	Action	Detail
1	Rinse and check for scales	Clean fish and remove all scales
2	Run the knife along the belly	Begin opening the fish.
3	Make an incision from top to belly	Define the area where the fillets will separate
4	Remove the head and fins	Simplify handling of the fish.
5	Carve the first fillet	Cut along the backbone, separating one side of fish
6	Remove ribs and carve second fillet	Expose and separate the second side of the fish.
7	Remove the pin bones	Ensure a boneless fillet.

By following these steps, you should be able to cut salmon effectively into fillets.