The day of the big party has arrived and this morning we have been skinning 7 full salmon fillets and trimming to make a sensational Salmon en Croute with Nori and Serrano Ham. This should provide around 60 portions, with an average of 8 to 9 portions per filet depending on their size.

Skinning the salmon fillets, trying to have as little wastage as possible

Salmon skinning with completed salmon in the background

A really good Salmon Skinning knife helps make this sometimes very difficult job easy. There should be very little waste after the skin has been removed.