Traveling Knife Gal
The knife you want for salmon
Cutco Salmon Knife #1762
A thin, flexible straight-edge blade that Cutco says removes delicate skin from fresh fish and slices thin for sushi.
- Edge
- Straight edge, thin and flexible
- Steel
- 440A high-carbon stainless
- Build
- Full tang, 3 nickel-silver rivets
- Made in
- Olean, New York
- Guarantee
- Forever Guarantee with free sharpening
Run your fingers along the fillet to find pin bones and pull them out with tweezers or pliers. To skin it, lay it skin side down, cut down to the skin at the tail, then slide a thin flexible knife along the skin while pulling the skin back. Portion into even pieces so they cook evenly.
Pin bones
Salmon fillets have a line of small pin bones running down the thick part. Drape the fillet over an upside-down bowl so the bones stand up, then pull each one out with clean tweezers or needle-nose pliers in the direction it points.
Skinning
- Lay the fillet skin side down, tail end toward you, on a damp board.
- Cut down through the flesh at the tail just to the skin.
- Grip the tail skin with a paper towel. Angle the blade slightly toward the skin and slide it forward in long strokes while pulling the skin back and forth.
Portioning and sushi slices
Cut across the fillet into equal widths; trim the thin belly so portions cook evenly. For sushi or crudo, use only fish sold for raw use and slice against the lines of fat in one long pull stroke.
Questions
What knife do you use to skin salmon?
A thin, flexible knife such as Cutco's Salmon Knife, which Cutco says removes delicate skin from fresh fish.
How do you remove pin bones from salmon?
Find them by touch and pull them out with tweezers or needle-nose pliers.
Should you skin salmon before cooking?
Either works. Skin-on protects the fish on the grill or in a pan; skin-off is easier for poaching and portioning.
Keep reading
Sources: Cutco: Salmon Knife · Cutco: Types of Knives