Wondering how to break down a whole salmon: head, tail and everything in between?
Here’s an oldie, but a goodie from the team over at ChefSteps. Learn how to break down a whole salmon with this easy to follow guide to descaling and butchering this majestic and versatile fish. After breaking down the salmon, you should end up with two tail, two belly and two loin pieces. If you don’t, something has gone very wrong.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.