Copper River Salmon season is quickly coming to a close so I ordered one more CR king from CityFish and Andrew was efficient per usual. I had to laugh (and curse a little) at
@Grant Lee Crilly I think he should have mentioned in the video to get a big-a$$ sink or put up cardboard walls around the sink 'cuz them fish scales fly! At least my chocolate accident was funny. ;-) But man, I don't recall them being like that last time. LOL
One thing I did this time that helped is that b/c it's fairly warm here, the flesh cools down in a hurry. So I would rest the cuts (side/belly/Loin) on top of the large ice packages (that are conveniently flat and when put together long enough to hold up an entire side) while working on the other sections and/or sides (bones went in a bag which is smoking-gonna try a smoked salmon stock). Helped keep it cold and made cutting easier. That said, I really need more practice at this. :-)
