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Kent Wang

The "steak" cut of fish

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5 hours ago, gfweb said:

A related question is "How do restaurants serve a big square lump of salmon without wasting the thinner edges of the filet?"

 

Protein is expensive, you have to make the most of it.  Small but nice pieces can be set aside for tasting menu portions or doubled up on a regular entree.  Trim can be made into tartare, mousse, sausage, stock ...

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When we buy salmon, we usually get an unskinned filet that's slightly less than a pound. I skin it (one of us doesn't care for the skin, but I don't mind the exercise in order to save $1.50 a pound) and portion it. Then I make a light cut about an inch up on the belly end (the actual measurement depends on the shape of the filet). This creates a flap of belly, which I can fold under to even out the thickness. I sprinkle a little transglutaminase into the fold and weight it down for about 30 minutes. That's usually enough to create a uniformly (more or less) shaped filet.

 

I've never done it, but I don't see why, if you liked the skin , you couldn't meat-glue it back on. 

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OK, here is another attempt.  Fillet portion cut as I have been trying to describe:

 

Dinner03252019.png

 

 

Might not look like much* but this salmon was closer to two inches thick.  Sixteen minutes exactly on the Philips grill.  I had heard of flaky fish but I had never experienced same till now.  Way more protein than I would ordinarily ingest at one sitting but helped by an embarrassment of Kenji roast potatoes and no lack of coleslaw.  I'd say no leftovers but I couldn't finish the second 1.5 liter bottle of Soave.

 

 

*fooled you, serving platter, not a dinner plate.

 

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I usually buy a whole side of salmon.   First thing I do is skin it if needed.   Then the belly meat gets sliced off and set aside as well as the tail end.   The now more uniform side is portioned in 4-6 oz cuts 

 

Belly will get used first most often.   Due to the higher fat content it’s great for smoking 

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scraps?  what scraps . . . make a friend, wrap a scallop

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