Salmon quality is dependent on how the fish is taken care of. There are are three things you must do for the high quality salmon. You must bleed, you must gut/gill, and you must chill to close to 32 degrees. For longevity in the freezer, all three are essential. If your fish tastes like fish in six months, it wasnt handled properly. Blood is one of the biggest factors in fish taste and quality. Getting the blood out requires bleeding, scraping the kidney, and getting it cold. All of these things must be done by me as a commercial salmon troller before I can sell a fish as high-quality. In the video above, I swung a small king aboard to measure it. I usually stun it in the water but kings must be 28 inches to keep in our fishery. It was over 28 inches, and even at just 7. 5lbs when I sold it yesterday, it was worth some decent money at $10. 50 a pound. Fish caught by trolls in the winter sell for a lot of money and are flown all over the US to the best restaurants.
There are two ways to cut a salmon: first, cut its gills. Next, cut the artery behind its gills. I cut the artery because the gills are easier to pull out when they are whole. You will immediately see blood flowing. It takes about 5 minutes for the bleeding to stop. It is a good idea to have a bleed box in your boat to keep your boat cleaner. But, if you have a self bailing boat, many bleed it on deck and rinse the blood away.
Then, I remove the gills. If you put your fish on ice for more than one day, you should take them off the ice every day because bacteria will grow if you don’t. For day charters and regular sportfishing, you can leave them in, but it’s easier to get the guts out if you take them out.
Carefully cut around the throat inside the belly cavity to pull the guts, heart, and membrane out. It should all come out at once if you do it correctly. Taking out the guts keeps the acid in the stomach from giving you belly burn, lets the salmon cool quickly on ice, lets you get to the kidney, and keeps the guts from getting into the salmon meat while it’s being filled. If you’ve ever seen a fish cleaning table at a public dock where salmon is being filleted without being gutted, you will know that the meat you eat comes into contact with fish poop, guts, and acid. It is impossible to fillet a salmon with the guts still in place without getting stomach juices on the fillet. There is only so much that can be done to remove stomach juices from salmon fillets. Blasting them with fresh water under high pressure will destroy the quality because the fresh water will expand when frozen.
Once you have that done, you will see the kidney, at the base of the belly cavity. It is dark red. Some call it a “blood line”. Make a cut in it, and scrape it out. A knife with a spoon on it was make for this task. This will also allow the salmon to completely bleed out. Take the back of the spoon and rub the flesh inside the gut where you can see veins. More blood will come out. The less blood left in that salmon will mean the longer it will last in the freezer.
Once you get that done, rinse it all clean. Once you get good at it, it should only take 20 seconds for a coho and 40 seconds for a king salmon. But, you need to do it a bunch to get your time down to that. Take your time, learn the proper cuts, and soon you will be a pro at it.
The last step is to get that fish on ice. Keeping it submerged in 45 degree water isnt ideal with a self draining belly tank. People like belly tanks that fill up when the engine is not running and drain when it is. This is because they are easy to clean, but simple doesn’t always mean best. They are more suited for halibut and bottom fish. You want enough ice so that the fish is so cold that your hands get burned when you take it out to trim it. 32-35 degrees is about right. It firms the flesh up and gets out the very last of the blood.
If you care about the quality of the fish, you want the ice slurry to be clear at the end of the day, even if salmon is in it. That means that you properly bled and cleaned your fish. Even after a three day commercial troll trip, my slurry is still clear.
I have taken people fishing who have fished for years. I will go through my routine for fish care and pack the fish on ice. The feedback is always the same. “That was the best salmon I have ever eaten”.
Take lots of ice, and take care of your salmon. When you serve that fish to your family and friends, they will be grateful.
Cleaning salmon before cooking is a must if you want your fish to be free of germs and ready to take on flavors. Most store-bought salmon is already cleaned, but it doesn’t hurt to give it a rinse and smell for any scales, bones, or smell that might be stuck on. If you clean the salmon yourself, you can cut it up into pieces or fillet it as needed for recipes.
Follow these simple steps for cleaning whole salmon or fillets before cooking
Rinse the Salmon
Rinsing removes bacteria, loose scales or slime on the surface. Run cold water over the salmon for 30 seconds up to a minute, gently rubbing to dislodge any debris. Pat dry with paper towels afterwards.
Remove Scales (If Needed)
Farm-raised salmon typically have fewer scales than wild salmon. But if your fish still has scales, use the dull side of a knife against the grain while holding the salmon under running water to remove the scales. Rinse again after scaling.
Gut the Salmon (If Whole)
For whole, ungutted salmon, you’ll need to remove the internal organs and innards. Slice open the belly from anus to head using a sharp knife and pull out the guts with your hands or a spoon. Rinse thoroughly.
Remove Gills (If Present)
The gills can lend a fishy flavor and aren’t eaten, so they should be removed Simply use your fingers or small knife to detach the gills from the head opening Double check for any debris inside the cavity as well.
Trim Fins and Tail
Use kitchen shears or a sharp knife to trim off any fins, tail and other thinner extremities if desired. This gives the salmon a nicer presentation.
Fillet or Cut as Needed
Fillet a whole salmon side by cutting down along the backbone. Angle knife horizontally to get large, even fillets. Cut into individual portions or steaks based on recipe needs.
Debone the Salmon
Feel along the salmon flesh with fingers to check for any stray bones. Use tweezers, pliers or your fingers to gently remove bones, so they don’t end up in the final dish accidentally.
Store Properly
Pat salmon dry and wrap tightly in plastic wrap. Store in the coldest part of the refrigerator for up to 2 days. Keeping it cold prevents bacterial growth.
Wash Hands and Clean Up
Wash hands, cutting board, utensils, sink and counters after prep to avoid cross contamination. Now you’re ready to cook the salmon!
Why It’s Important to Clean Salmon Before Cooking
You may be wondering why it’s necessary to wash, descale, trim and debone salmon prior to cooking it. Here are some of the biggest reasons:
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Removes dirt or debris that may be present on the exterior skin and inside cavity. This prevents you from accidentally eating any sediment or impurities.
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Washing helps kill potentially harmful bacteria, viruses or parasites present on raw salmon. Proper cleaning is an important food safety step.
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Descaling prepares the skin for direct cooking methods and helps the salmon retain moisture better.
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Trimming fins and tail improves the visual appeal of the cooked salmon for serving.
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Taking out bloodline and pin bones makes for a better textured and bone-free fillet or steak.
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A rinsed and pat dry salmon accepts seasoning, marinades and cooking oil more evenly.
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Cleaned salmon has less odor and makes for a fresher tasting final dish.
So take those couple extra minutes to start with a clean slate before cooking your salmon to perfection!
How is Farm-Raised vs. Wild Salmon Cleaning Different?
Wild caught salmon tend to have more scales, bones and bloodline than farm-raised varieties. Keep this in mind when cleaning:
Farm-Raised Salmon
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Typically comes to market pre-cleaned, less work for you
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Fewer scales to remove compared to wild
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Bones and bloodline often removed already
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Less fishy odor than wild salmon
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Might just need a quick rinse, trim and pat dry
Wild Salmon
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More scales present so descaling is often needed
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Bloodline and small bones usually still present
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Stronger “fishy” smell before cleaning
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Check carefully inside cavity for any leftover innards
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More time needed for trimming, scaling, deboning
No matter your source, give your salmon a good wash, smell and feel to determine if additional cleaning is required before cooking up.
Step-by-Step Guide to Cleaning Whole Salmon
Follow these steps for cleaning a whole, ungutted salmon from start to finish:
Gather Supplies
- Cutting board
- Sharp fillet knife
- Tweezers or pliers for pinbones
- Kitchen shears for trimming
- Large bowl filled with cold water
- Paper towels
- Plastic wrap
- Trash bag
Set Up Clean Workspace
Clear your sink or prep area before getting started. Have a trash bag open and ready for guts and waste.
Rinse the Salmon
Place the salmon in the bowl of cold water. Lift up and rinse under water, rubbing gently to remove surface slime.
Remove Scales
Hold salmon under running water. Scrape using the backside of a knife against the grain of scales, from tail to head.
Slice Open the Belly
Lay salmon flat. Make an incision using your knife to cut open the belly from anus up towards the gills.
Scoop Out the Guts
Reach inside the cavity to pull out all the internal organs and innards. A metal spoon can help scrape everything out.
Snip Off Gills
Locate the gills along the head opening. Use kitchen shears to cut the gills off where they meet the body.
Trim Fins and Tail
Use shears to trim off the top and bottom fins as well as the tail. Cut off any clinging pieces.
Rinse Again
Give the opened up salmon another good rinse under cold water to wash out the cavity fully after gutting.
Fillet the Salmon
With the belly side down, slice along the back bone from head to tail. Remove the fillets and scrape off any discolored bits.
Check for Bones
Run your fingers over the fillets to feel for pinbones. Use pliers or tweezers to remove any you find.
Portion the Fillets
Now cut the fillets into individual portions or steaks depending on your desired size.
Pat Dry and Wrap
Pat the salmon pieces dry with paper towels. Wrap tightly in plastic wrap. Refrigerate until ready to use!
How to Clean Precut Salmon Fillets
If starting with already filleted salmon pieces, you can skip many steps above and just focus on these:
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Rinse fillets under cold water and pat dry
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Check for any leftover pinbones and remove with tweezers
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Trim any thin belly flaps or ragged edges with kitchen shears
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Portion into sizes needed for recipes
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Wrap tightly in plastic wrap
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Refrigerate until cooking time
That’s all it takes to prep store-bought fillets or steaks for cooking!
The Best Tools for Cleaning Salmon
Having the right tools makes cleaning salmon much easier. Here are the most useful utensils and gear to have on hand:
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Cutting Board – A large board that can hold the whole salmon is ideal. Sanitize it after use.
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Sharp Fillet Knife – A flexible blade makes slicing through salmon flesh and skin easy.
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Kitchen Shears – Sturdy shears allow you to trim fins and tails cleanly. Much safer than a knife.
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Fish Tweezers or Pliers – Specially designed tools to pull out pinbones quickly and easily.
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Metal Spoon – Helpful for gutting and scooping out insides from the salmon cavity neatly.
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Plastic Wrap – Keeps the cleaned salmon tightly wrapped and sealed in the fridge until cooking time.
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Fish Scaler (Optional) – If you plan to clean whole salmon often, a scaler quickly removes scales.
Having high quality fish handling tools really simplifies the cleaning process while also keeping your preparation safe. The initial investment will pay off over time with many smoothly cleaned salmon!
Storing Salmon After Cleaning
Proper storage preserves your freshly cleaned salmon so it stays fresh until you are ready to cook it. Follow these storage guidelines:
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Pat salmon very dry with paper towels before wrapping. Excess moisture breeds bacteria.
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Tightly wrap salmon pieces individually in plastic wrap or freezer wrap. Remove as much air as possible.
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Place wrapped salmon in a shallow dish or zip top bag to contain any liquid that may leak.
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Store salmon on the lowest shelf of the refrigerator, as close to 32°F as possible.
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Only keep fresh raw salmon refrigerated for up to 2 days before freezing or
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FAQ
Are you supposed to wash salmon before cooking?
Is it OK to soak salmon in water?
How do you remove bacteria from salmon?
How do you know if salmon is clean?
How do you clean salmon before cooking?
Steps for cleaning a salmon before cooking: Before cleaning, rinse the salmon under cold running water to remove any surface impurities and excess slime. Pat it dry gently with paper towels. Rinsing is imperative, especially with frozen fish, as water helps remove the layers of ice. If your salmon still has scales, you may want to remove them.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Do you wash salmon if you leave it unwashed?
It is possible that doing so will wash some bacteria away, but it is likely to spread them around your kitchen, where they may start multiplying on the surfaces or on other foods. In some cases, people only wash salmon that has aged a bit, but leave fresh salmon unwashed.
How do you clean salmon without a fish bat?
It’s an easy and quick way to relieve the salmon from suffering and get on with your cleaning. If you don’t have a fish bat, you can use a similar non-sharp object, or slam the salmon’s head into the edge of a rough surface, such as the icebox.