Preparation info
  • About

    6 lb

    EP
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Salmon fillet, skin on 8

Method

Procedure

Day 1

Fabrication and Cure Application

  1. Place the salmon sides on a cutting board skin-side down. Using tweezers or needlenose pliers, remove the pin bones (A), following the anatomy of the fish and being careful not to shred the flesh.