How to Cut Dryfish
Find the right salmon., Remove the head by taking a knife and slicing down on the 'neck area' behind the eyes and above the gills., Move your knife to the base of the tail where the fish's "vent" is., Remove everything within the belly (depending on...
Step-by-Step Guide
-
Step 1: Find the right salmon.
Different salmon species have different features and invite different methods of cooking.
To make dry fish you will want to avoid King Salmon and Coho Salmon.
Opt for "Chums" (also known as Arctic Kita) or Humpy's (also known as pinks).
Red Salmon can also be used.
The fish must be as fresh as possible, and never frozen. , Keep the bottom lip on the fish, but remove the cheeks and gills along with the head. -
Step 2: Remove the head by taking a knife and slicing down on the 'neck area' behind the eyes and above the gills.
Starting at this hole, insert your knife and slice the fish upwards towards the head.
Slice the fish entirely up the belly until it can be spread open. , Once all of the guts have been removed, take the knife and cut the 'blood line' (which can be found at the base of the spine within the open belly; it will look like a dark red strip).
Remove all of the blood from within the blood line. ,, Turn the fish to one side.
On the back of the fish, an inch beyond the spine, cut the meat and continue to slice the meat all the way to the base of the tail. , Avoid the rib cage.
Use your knife and cut down toward the stomach of the fish, tracing the rib cage as you cut. , Follow the meat cut up to the base of the tail and then stop. , Keep the meat on at the base of the tail. , Once you have cut the fillets on each side of the fish, you should have three strips connected together at the base of the tail.
Keep both of your fillets attached to the tail, but remove the body, by cutting through the spinal cord at the base of the tail. , Starting on one fillet, lay it flat on the cutting board.
Hold the knife at an angle, and slice the fish's meat approximately 2 inches (5.1Â cm) from the base of the tail.
Do not cut through the skin of the fish.
Cut only the meat.
Continue making slits in the fish every 2 inches (5.1Â cm) until you reach the bottom. ,, With your other fillet, repeat this process of cutting slices into the fish and one vertical strip down. , Hang the fish only on sunny, windy days when the flies are not active.
Hang the fish off the ground (typically on a pole with one fillet on each side).
The skin should be facing outwards, the fillets inwards.
Allow them to sun-dry for 24 hours. , Flip the fish so that the fillets are facing outwards and let them dry again for another 24 hours in the sun and wind. , Hang the fish in a smokehouse and keep smoke on the fillets for two to four weeks.
Alder smoke works best, and alder chips are typically quite affordable. -
Step 3: Move your knife to the base of the tail where the fish's "vent" is.
-
Step 4: Remove everything within the belly (depending on the sex of the fish there may be eggs or a sperm sack).
-
Step 5: Rinse the fish in fresh water.
-
Step 6: Cut a line down the base of the back.
-
Step 7: Cut through the meat toward the stomach.
-
Step 8: Remove a 'fillet' from the meat
-
Step 9: but do not remove it from the tail.
-
Step 10: Starting on the other side
-
Step 11: once again cut a strip of meat from the base of the spine
-
Step 12: filleting all the way to the stomach
-
Step 13: removing the rib cage.
-
Step 14: Remove the rib cage (body).
-
Step 15: Cut slices In each fillet.
-
Step 16: Cut one vertical slice down the stomach side: To prevent your fish from curling while drying
-
Step 17: cut one vertical slit (again not going through the skin but only the meat) down the stomach of the fish and through the cartilage of the mouth.
-
Step 18: Repeat the previous two steps on the other side.
-
Step 19: Hang the fish outside in the sun and wind for one day
-
Step 20: skin facing out.
-
Step 21: Flip the fish and continue drying.
-
Step 22: Smoke the fish for two weeks.
Detailed Guide
Different salmon species have different features and invite different methods of cooking.
To make dry fish you will want to avoid King Salmon and Coho Salmon.
Opt for "Chums" (also known as Arctic Kita) or Humpy's (also known as pinks).
Red Salmon can also be used.
The fish must be as fresh as possible, and never frozen. , Keep the bottom lip on the fish, but remove the cheeks and gills along with the head.
Starting at this hole, insert your knife and slice the fish upwards towards the head.
Slice the fish entirely up the belly until it can be spread open. , Once all of the guts have been removed, take the knife and cut the 'blood line' (which can be found at the base of the spine within the open belly; it will look like a dark red strip).
Remove all of the blood from within the blood line. ,, Turn the fish to one side.
On the back of the fish, an inch beyond the spine, cut the meat and continue to slice the meat all the way to the base of the tail. , Avoid the rib cage.
Use your knife and cut down toward the stomach of the fish, tracing the rib cage as you cut. , Follow the meat cut up to the base of the tail and then stop. , Keep the meat on at the base of the tail. , Once you have cut the fillets on each side of the fish, you should have three strips connected together at the base of the tail.
Keep both of your fillets attached to the tail, but remove the body, by cutting through the spinal cord at the base of the tail. , Starting on one fillet, lay it flat on the cutting board.
Hold the knife at an angle, and slice the fish's meat approximately 2 inches (5.1Â cm) from the base of the tail.
Do not cut through the skin of the fish.
Cut only the meat.
Continue making slits in the fish every 2 inches (5.1Â cm) until you reach the bottom. ,, With your other fillet, repeat this process of cutting slices into the fish and one vertical strip down. , Hang the fish only on sunny, windy days when the flies are not active.
Hang the fish off the ground (typically on a pole with one fillet on each side).
The skin should be facing outwards, the fillets inwards.
Allow them to sun-dry for 24 hours. , Flip the fish so that the fillets are facing outwards and let them dry again for another 24 hours in the sun and wind. , Hang the fish in a smokehouse and keep smoke on the fillets for two to four weeks.
Alder smoke works best, and alder chips are typically quite affordable.
About the Author
Jeffrey Murray
Creates helpful guides on lifestyle to inspire and educate readers.
Rate This Guide
How helpful was this guide? Click to rate: