Another fishy day but totally different: Filleting and Tartar

Fresh and beautiful trout delivered to us (by me and Barbara this time)

Many spices to the Marinated half of the salmon

The fish divided to the teams

A lesson about how to assure a freshness of a fish, has to be slimy and firm... gills, eye, mouth etc.

The smell of course, very important to check

Scaling, a lot of mess.

How to hold a salmon correctly

Scaling, it has large scals that stick to everything, the walls, our faces, everything. No scale should stay on the fish, a big no no!!!

Our scaling station, after finished with the fish

Shane giving our salmon a bath

Scaled and cleaned

Close up to the salmon head, he's beautiful!

Fileting the trout, step 1: cutting off the head in a V cut

No head

Starting from the tail

Marking a line across, over the major fin

Open the first half of the filet

Changing the position of the knife to cut with an angle

Cut all across

Trying not to waste any of the flesh

The two filets are removed

Remove bones

And with the tweezers remove all the small bones

My two filets, one a bit messed up. good thing we're gonna tartar the hell out of it

De-skin stage: sacrifice a bit of the tail to start

Carving the skin from the flesh

...

My filet, de-skinned, ready to be cut to small squares

The skin I took off

Fileting the Salmon

Open the top, carved in angle the bottom

How to hold a salmon filet

Shane fileting salmon for the first time

Our salmon filetted, but not skinned.

Salted, one will go to be a smoked salmon and one a marinated salmon (gravedlax style)

Salmon sandwich, drying it out with salt

For the tartar we use only the green skin of the zucchini

making mayonnaise the old fashioned way, very easy actually and taste a lot better

My squares of zucchini, carrot, shallots and lemon zest. the carrot wan't diced that well 🙁

Adding mayo, tabasco, worcestershire sauce and shallots to the trout

Chef's plating: first the tartar in a ring

A thin layer of the vegetables

Trout eggs ready

Yam Yam so small and delicious

Some ploches of dill and parsley

Spreading the eggs, one by one

Taking off the ring

Chef's final presentation with a caper on top

Mine. I appearntly forgot to put olive oil in the vegetables so not enough shine, also the plating was a mess because there was no oil to hold it all together I had some veggs fall and tried to clean it miserably. Chef just said I was like all the other Israelis, it's typical (what??)

And the carrot is cut too big. Other then that was fine

Back to the salmons, take out the salt, dried

Mustard, herbs and spices together for the marinade

Inthe food processor

Outcome paste

Cover half of the filets.

The other half is chilled for 12 hours

Packing for tomorrow

Wood chips layer

Lighting the woodchips, the smoking begins. After that the salmon goes to up to 3 weeks of aging

At home, I took some doggy bag of radishes, peeled them and rinsed

This is the salmon's body with bones we filetted. Most people throw it away! Look how much flesh still on him!

After taking care of him

Half of my salmon went to a tartar with thinly sliced radishes

Green of zucchini, strong mustard, soy sauce.

Not plated but still very tasty!

The better meat I took out, made a beautiful sashimi

Soy and mustard instead of wasabi. It's so strong it has already the taste of a wasabi anyway!