Patrick Hoogerhyde, chef and owner of Bridge Seafood on Ship Creek in Anchorage, knows how to fillet a fish. Growing up in the appropriately-named Southwest Alaska community of King Salmon, Hoogerhyde learned how to perfect his filleting technique.
Here's what you'll need need to fillet a sockeye salmon: One day-old, iced sockeye (also known as red) salmon, a flexible fillet knife, cutting board or surface, and forceps or pliers.
Then, follow these steps:
You'll want to save the belly because, according to Hoogerhyde, "The bellies are tender and have the most fat content. It's great for a pasta dish or a stir fry -- it's really nice and rich but great, great flavor."
To learn how to grill a sockeye salmon fillet, watch part two of this series with Bridge Seafood chef Patrick Hoogerhyde.