Bought a salmon in Tesco, help

MrsE_2

Bought a salmon in Tesco

He took the head & tail off for me I assumed I could just portion it.

But there is a big bone up the middle

Do I take the bone out or just cut it into steaks with the bone:o

I always got them to portion them before, but he was busy so I thought I wouldn't bother him & I cut portion it myself

hotcookie101

Either chop it into steaks through the bone (so the steaks look a bit like horseshoes) or take the two fillets off the bone (see here or here) and cut them into boneless fillets, depends which way you prefer.

donny-gal

A tip for next time is to ask him to do this for you, they will.
DG

MrsE_2

donny-gal wrote: »

A tip for next time is to ask him to do this for you, they will.
DG

I asked him to cut it in half, I meant for him to make two sides (& in doing so most of the hard work would have been done) then I could just portion into the sizes I want.

But he didn't understand & cut it down the middle in half, you know, like cutting it around the waist

I could have asked him for another & to cut it in half into sides (which I did say) but I didn't want to be a pain:o

DH came home & used a big sharp knife & pliers (for the bones) & done his best, not a bad job:D

Jojo_the_Tightfisted

I think the phrase you needed to say, for future reference, is 'can you fillet it for me please?'. These things happen and, luckily, salmon are very considerate fishes in that they don't have millions of tiny threadlike bones,

As an afterthought - always get sea bass filleted. It's lovely, but the bones are a complete nightmare!

MrsE_2

hotcookie101 wrote: »

Either chop it into steaks through the bone (so the steaks look a bit like horseshoes) or take the two fillets off the bone (see here or here) and cut them into boneless fillets, depends which way you prefer.

Thanks, can't view the pics in the first one, I guess my softwear isn't right.
My Salmon was twice the size of that tiddler in the second link:rotfl:
I called it Moby !!!!!!:D
I think getting the head & tail chopped off made it more difficult rather than easier.

It was £17 odd & only 3.49 (I think a kilo) it was a beast.

tandraig

hmmm I always cook my salmon whole! no matter how big. you can portion it up so much easier then and it freezes really well when cooked.
even if you dont want it I am going to give my recipe for whole poached salmon. to my mind this is nicest way of cooking it.

tear off a few feet of foil and lay in large roasting dish then tear off a couple of feet of foil and lay it crosswise over the first.
put your descaled salmon on it the season with salt and pepper. you could stuff the cavity with herbs/lemon if you want.
then shake over some white wine.
wrap the salmon loosely and place in a mediumish gas 6 oven.
cook for about twenty to twentfive minutes. remove from oven check if cooked. if not return to oven for five minutes and check again - (i bet there are oven timings for fish but if there are i havent seen them). if fish cooked then allow to cool unless serving hot.
delish

Jojo_the_Tightfisted

Used to wrap the really big beggars securely in foil and chuck 'em in the top rack of the dishwasher on a hot rinse cycle when I worked in a pub restaurant. They were lovely!

tandraig

yeah but i dont work in pub and havent got a dishwasher! lol - but i bet they were lovely jojo.

MrsE_2

Jojo_the_Tightfisted wrote: »

Used to wrap the really big beggars securely in foil and chuck 'em in the top rack of the dishwasher on a hot rinse cycle when I worked in a pub restaurant. They were lovely!

Didn't they taste soapy:rotfl:

tandraig

actually mrsE years ago i DID work in a pub and the boss used to cook his salmon in dishwasher - well wrapped in foil and on empty wash with NO TABS! oh and we used to put our specs in dishwasher when washing glasses - could see for miles after!