Let’s break down this fish. Slice behind the fins, up to the base of the head. Make your first cut just to break through the skin. Run your knife along the spine to release the first filet. Cut on the belly side up to the spine. Break through the rib cage. Don’t worry if meat is left on the spine. Roast the bones in the oven, let the fish fall off the bones for snacking, and use the bones for stocks and soups. You can utilize the head for soups and stews as well. I like the skin, but if you don’t, slant your your knife at a horizontal angle and pull the skin, letting your knife do the work. And now share it with a friend. Trevor, come here, take a bite. No, no, no, no. I’m not gonna let you just feed me raw salmon. Okay, fine. Well, stay tuned and we’ll show you how to cure this. I’ll be back.