Kokanee are freshwater salmon similar to sockeye salmon. Kokanee are stocked by several state fish and wildlife associations and are also found in the wild. Kokanee are healthy to eat and contain a high level of omega-3 fatty acids, known to help lower cholesterol and reduce the risk of heart disease. Filleting kokanee is necessary prior to most cooking methods including frying, sauteeing, baking and smoking.
Step 1
Gut and clean your kokanee to minimize the chance of bacteria from the intestines spreading onto the fillet meat.
Step 2
Place the kokanee on a cutting board and make an incision with your fillet knife just behind the head until you hit the backbone.
Step 3
Rotate the knife blade so that it points toward the tail and begin cutting underneath the flesh, along the backbone. You should feel the knife cutting through the rib bones. Keep the blade angled as you cut so that the handle of the knife is closer to the tail.
Step 4
Continue cutting until you reach the tail and the fillet falls away from the fish. Set aside and repeat the fillet process with the other side of the fish.
Step 5
Remove the ribcage in each fillet by inserting the knife underneath the bones and carefully working your way along the underside of the ribcage.
Step 6
Rinse each fillet and pat dry with paper towels before frying, sauteeing, grilling, baking or smoking.
Tips and Warnings
- To skin the fillets, place the meat skin-side down and hold it to the cutting board at the tail with a fork. Starting at the tail end, slide the knife between the skin and meat and work your way slowly toward the head, removing the skin.
- Take caution when filleting fish. Fillet knives are usually very sharp and fish tend to be slippery.
Things You'll Need
- Cutting board
- Fillet knife
