Salmon knives

Which knife to use for salmon?

Salmon is by far the favorite fish of the French, whether smoked, in sushi or freshly grilled! When it comes to nutrition, everyone agrees that salmon is an excellent source of protein, and contains many different vitamins. Its delicate flesh requires the right knife if you don't want to spoil its appearance or taste. A salmon knife is the best option. It has a long, thin blade, ideally about 30cm long. These cavities create air bubbles during cutting, which loosen the food from the knife and facilitate rapid, precise cutting. The long blade of a salmon knife usually has a rounded tip, again to avoid damaging the fish. You cut delicately and precisely, without damaging the product. When it comes to steel, opt for an alloy with a good chromium-carbon balance, for a blade that's flexible for ease of handling and hard enough for an effective cutting edge. A stainless steel grade is also preferable, for greater resistance to humidity and corrosion.

How to cut salmon?

Whether you're slicing smoked salmon or whole salmon, the first thing you need is the right accessories: a salmon knife (of course!), a cutting board, a damp cloth and a pair of scissors if necessary. Buying a whole salmon is often more economical than buying it pre-cut. To cut a whole salmon, you need to follow several steps. First, cut off the head and tail after laying the salmon on the cloth and board. Cut behind the gills, preferably with a serrated knife, and cut the tail where the tail bone ends. Next, you need to separate the bones from the fillet, which is where your salmon knife with its long, narrow blade comes into play. Plunge it into the backbone, then slide the knife along the bones to detach the bones from the fish and fillet. Once the first side has been detached from the bones, use scissors to cut the part between the belly and the tail, going around the anal fin. Then turn the salmon over and repeat the process to obtain a second fillet. All that remains is to remove the skin, cutting as close as possible to the skin. If any bones remain, remove them with pliers. For smoked salmon, the salmon knife is your ally. Place the knife flat against the fillet, with your other hand flat against it. Start slicing, then follow with your hand. You should always be able to see your knife through for perfect slices. Make the slices as thin as possible to make the most of the flavors!