There are several ways of filleting fish. Here we show you a simple method using Norwegian salmon. The same method can be used for arctic char and trout, as they have the same bone structure.
Scrape the scales off the fish, rinse it well and dry it. Use a supported chopping board and a sharp knife. Larger fish require a larger knife.
Cut diagonal down behind the collar bone towards the head.
Turn the blade away from the head and cut along the backbone right down to the tail.
Turn the fish over and do the same on the other side.
Cut away the belly bones by placing the knife flat beneath the bones. Then cut away the fin attachments.
Pull out the pin bones using salmon tongs or tweezers. They are located in the thick fillet.
Use a sharp knife with not too rigid a blade. Start at the tail and cut diagonally down towards the skin. Grip the skin tightly, move the knife forward between the fish meat and the skin while pulling the skin towards you.