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To simplify handling, the first step is removing the skin. This involves making a small cut at one end of the fillet, gripping some paper towels for traction, and carefully sliding your hand under to peel off the skin. The fillet is then trimmed to separate the portion for the main (dinner) dish from the smaller bits for breakfast and Lunch.
By dividing the fillet into four portions—one for salmon Wellington, one for crumbled preparations, and two for other recipes—you create a versatile base for multiple meals throughout the day.