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Ray Hayes

Executive Chef, McCormick & Schimick's Seafood Restaurant

www.mccormickandschmiks.com  

818-260-0505

Ray Hayes is the Executive Chef at McCormick & Schmick’s Seafood Restaurant in Burbank, California. He has opened 16 restaurants for them and also trains the Executive Chefs for their restaurants. He has written a cookbook “I Should Have Ordered That” and has chapters in the McCormick and Schmick’s Seafood Restaurant cookbook as well.

How to Select & Cut Salmon

Chef Ray Hayes demonstrates how to select and cut salmon.

This video: 30,849 views
This expert: 443,132 views

How to Select & Cut Salmon

Ingredients

Salmon en Papillote:

Salmon
Asparagus
Precooked and chilled pasta
Roman tomato
Salt
Pepper
Garlic

Caesar salmon:

Romaine lettuce
Crab meat
Salmon
Salt
Pepper

Salmon encroute:

Puff pastry
Eggs
Spinach
Salmon

Salmon satays:

Salmon
Salt
Pepper

Barbecue salmon:

Salmon
Salt

Pepper
1 ear of corn
Barbecue sauce

Apple salmon:

Smoked bacon
Red apples
Onions
Salmon
1 tablespoon of butter

Print

Transcripts

Ray Hayes: Hi, my name is Ray Hayes. I am the Executive Chef here. You are watching my series on how to prepare a salmon. So first what we are going to do is show you how to select and cut the salmon. So there are basically five species of salmon. For these particular dishes we are going to do today, we have chosen the easiest ones for you to get a hold off which will be the Atlantic salmon. The difference in the Atlantic salmon, our farm raised and these Sockeye salmon if you see here, it is obviously the color, this is the wild product. The Atlantic salmon has a little bit of more of an orange color instead of red to it. So we are going to use the Atlantic salmon for our dishes today.

So when you go to your seafood market and ask the butcher or the fish monger there for salmon, you can ask him to do what is called PBO, Pin Bone Out. So you see here, you see the little white dots that is where the bones used to be, so that in this set particular piece of salmon it is entirely boneless. So what we are going to do here is take a couple of portions off. In this particular piece here, this whole belly piece this is what you make sushi out of, so we are going to cut that off and save it later. We will do another show or another dish if we have time.

So you want to start from the cutting off the top of the head and go to the tail. The reason for that being that if you start at the tail and you end up with an odd little piece up here at the top, that is a good nice piece of meat that you are going to miss. So what we are going to do is just cut like this, there are your salmon pieces. You can cut this on the bias this way, so you get a nice plate coverage that looks really nice, it fills up the plate there or you can just cut it straight when you get down on to this piece, cut like this.

Now these, we will make our little satays or brochettes out of. If you like them to be bigger, you can take that little bone out because you don't want to chew on that and you can cut them this way. So now out of this salmon we have eight or ten cuts here for entres, we have a little sushi salmon we will be able to cut here, you have the little nugget pieces from the end of the tail piece where you can do brochettes out of or you can cut them into long thinner pieces like this for our satays which you will see how to do later.