Culinary Arts

Method: Breaking Down a Whole Fish

Gordon Ramsay

Lesson time 13:23 min

Do you find the thought of tackling a whole fish intimidating? Gordon gives you a step-by-step tutorial on how to fillet a whole salmon.

Gordon Ramsay
Teaches Cooking I
Take your cooking to the next level in Gordon’s first MasterClass on essential methods, ingredients, and recipes.
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Gordon teaches and tells you really good tips along the way!!!

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Fellow S.

As with the seafood identification lesson, that's an Atlantic farmed salmon he's working on, not wild king salmon. Stick to the chicken Gordon.

A fellow student

I think I’m going to have to learn to love mackerel first because it’s clear I’m going to be practicing that on loads of them.

Matej Š.

Does anybody else have problems with stream speed? I have poor video quality, and that is bad since I pay for dame class!!

Denise K.

I know it's harder than he makes it look, but wow! A real system to do this.

Tessa J.

Fresh Water Salmon: here I come. Next summer I will attempt to do this with some grace.

Mandy M.

Oops, the magic of editing... Mixing 2 different takes using 2 different knives. I have the same Miyabi, it's very hard steel and not at all flexible like the Henckel also being used in some of the shots. I wonder which Gordon actually prefers for filleting. I would think the more flexible blade would be a better option, but I've never filleted a fish before. Anyone have an opinion on which is better to use? Edit* Okay, so I jumped the gun a bit. Towards the end, he says that it's best to use a flexible knife, so the Miyabi that he initially used wouldn't be ideal at all. Trust me, it's rigid AF. It's a chef's knife, similar to a santoku, which is pretty inflexible and meant as a general purpose knife for chopping meat, veg etc. It's possible he used it because of the sheer size of the fish, though, doesn't explain why he used a more flexible Henckel in the other take... If you're going the Japanese steel route for filleting, I think a honesuki or garasuki knife is more suited, although, still not as flexible as a western style knife. If you're looking at Miyabi knives in particular, there's 1 true honesuki knife in the Miyabi Fusion Morimoto range. Otherwise, the other Miyabi ranges like the Evolution, Birchwood etc. have "prep" knives that look like they could be similar to garasuki knives. (Also, I love my Miyabis, so not downplaying them at all! Just putting some info out there for anyone who's interested)

Mike X.

I have been seeing this class several times, with questions and suspicous of his method compared to other cook vedio online, until after I did fillet a fish myself then I understand the deliberate act of the opertation. True master.

A fellow student

What I love about this MasterClass it gave me an idea towards my culinary courses for college, and damn it I’m happy that I made this awesome purchase :)

Hana O.

My first time cutting a fish. I used a couple of smaller fish, a sea bream and a type of small European sea bass.

Amber D.

It never occurred to me to scale the salmon. I will have to give it a try. I don't get fish from a fishmonger or a store so I have to gut it myself.