Hi, my name is Bobby Varua, executive chef of 701 Restaurant, here in Washington, DC. We are going to show you on how to breakdown a whole Atlantic salmon and make a nice simple spring-summery dish, alright.

What we got here is our salmon fillet, it is already de-skinned, de-boned, de-bellied, de-everything. We are ready to go. We are just to going to show how to portion this out into a couple of portions—sometimes at home if you want to do a little family style, you can do the whole entire fish, but we are going to do an individual dish like we do here at the restaurant. We like to do anywhere between six and seven ounces fish.

So, once our fish is cleaned, we are going to take our knife and we are going to spot about six ounces. I always use—depending on how big the belly is, about four finger lengths away, but we have six ounces of the salmon and we are just going to butcher just like that and again if you have any friends that play football you might have to got to go a little bit bigger. You have some nice salmon here. We are going on one, two, three, four, five, six, seven, eight—eight nice fillets, alright. That is it.

Coming up next, we are going to show you how to take your salmon and make a nice beautiful summery-spring dish.