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This is one of many ways to break down a salmon. Here, we show you how to carve up the fish in order to use each part for its most appropriate—and most delicious—purpose. Here are some suggestions for using each part of the fish:

Collars: Braise, perhaps with the head and fins 

Loins: <a href="/recipes/salmon-mi-cuit">Quickly brine, then cook sous vide</a>

Bellies: Serve raw (as a tartare, perhaps), or smoke 

Tail fillets: Finely chop and serve as tartare
WHAT YOU’LL NEED:

Salmon

Scissors (optional)
 
<a href="https://www.chefsteps.com/guides-tools/knife-gifts">Chef’s knife</a>

<a href="https://www.epicedge.com/shopexd.asp?id=85698">Deba</a> (optional)
Timing: 15 mins