Filleting Salmon

To remove some of the possible toxic chemical and heavy metal residues from salmon, remove the fatty belly sections during the cleaning process. Another portion of meat to throw away is the thin wedge of flesh on the centre of the top (or back) of the fish. Follow this simple procedure: Rather than making a single cut in front and back of the dorsal fin while trimming fillets, make two continuous separate cuts, one on each side of the dorsal fin along the entire length of the body.

Throw the centre -- the obvious fatty sections of meat -- away, making sure you also remove the thin wedge of flesh.

When barbecuing or smoking salmon, let the fat drip off during the cooking process (to eliminate remaining residues).

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