I have used many different types of fillet knives including electric ones. Long bendable fillet knives work best for me.
I have seen people cut salmon into three sections, cut along the back and fillet down to the belly. I have seen people start at the gills, cut down to the backbone and then straight to the tail. Personally, I cut at the gill but not deep enough to puncture the rib cage. Then I fillet down to the tail. This leaves you with a nice fillet and with no rib cage. There is a trace amount of meat left on the bones but this way it much more presentable and easier to work with when the meat is being prepared.
I have seen people cut salmon into three sections, cut along the back and fillet down to the belly. I have seen people start at the gills, cut down to the backbone and then straight to the tail. Personally, I cut at the gill but not deep enough to puncture the rib cage. Then I fillet down to the tail. This leaves you with a nice fillet and with no rib cage. There is a trace amount of meat left on the bones but this way it much more presentable and easier to work with when the meat is being prepared.
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