Preparing Scottish Farmed Salmon

1. Remove any scales by running a sharp knife diagonally along the skin
2. Remove the head by cutting behind the gills and the fin at the front
3. Cut the salmon along the belly and carefully remove the innards. Rinse in cold water
4. To fillet, make an incision near the shoulder, cut towards the tail, keeping close to the bones. Then repeat the process on the other side, removing any small bones

For a raw salmon…
1. Remove the tail
2. Firmly hold the salmon at the tail end and slide the knife under the skin towards the shoulder. (Put a little salt on the skin at the tail end to give you a better grip.)

…and to skin a cooked salmon…
1. Allow the salmon to cool in its juices for at least several hours or ideally overnight
2. Carefully lift it out onto a plate or serving dish and gently peel off the skin with a palette knife. If you wish, remove the brown creamy curd from the backbone and along the sides of the fish in the same manner