Cutting frozen salmon?

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Cutting frozen salmon?
Topic Started: Aug 23 2016, 05:01 AM (1,630 Views)
swing	Aug 23 2016, 05:01 AM Post #1
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	i didn't know where to put this so opted for this forum. DH was give a 20 lb. salmon fillet by his friend who has just returned from a fishing trip to the northern tip of Vancouver Island. Any ideas how we can cut this into serving sizes?



lilal	Aug 23 2016, 05:22 AM Post #2
Blue Star Member Posts: 1,545 Group: Member Member #206 Joined: February 2, 2006	If your DH (or a friend) has a power saw, make sure the blade is sharp (and clean) and use it. My husband used his to cut both a large Arctic Char that we were given and a 24 lb. turkey in half a few years ago and it worked well on both. He wasn't too happy cleaning the blade again after though. irked.gif



Dialtone	Aug 23 2016, 05:51 AM Post #3
Gold Star Member Posts: 7,190 Group: Member Member #721 Joined: April 1, 2010	You can use a common wood saw or any type that you have handy that can be made clean. If it was me, I'd use a hack saw, since the blade is fine toothed, easy to use, and can be taken off an cleaned. https://en.wikipedia.org/wiki/Hacksaw



campy	Aug 23 2016, 07:27 AM Post #4
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	If it is frozen. The best saw to use is a jig saw with a coarse blade. Power saw? Stuff flying all over unless you do it outside. A hand saw with a coarse blade is fine. A hack saw will take forever. The teeth are too fine. Me. I'm lazy so would use my Dremel Tool. Cut one side. Flip it over . Cut the other side. And then. If you have a meat cleaver. Put it on a clean board. Pound the meat cleaver with a hammer. That usually splits it. I'm curious now. Let us know how you finally did it. Took it to the butcher and had him do it? Oh and one more thing as Columbo would say. Thaw it out in the refrigerator overnight. Cook it whole. And then just cut it into serving pieces. Edited by campy, Aug 23 2016, 07:30 AM.



swing	Aug 23 2016, 08:35 AM Post #5
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	We don't have many tools. I think he's planning on using as D.T. suggested a hack saw. If I knew a butcher that is exactly what I would do but don't know any butcher shops. Don't know anyone with a chain saw either. Thanks for all your suggestions ~appreciate.



campy	Aug 23 2016, 08:46 AM Post #6
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	but why wouldn't you thaw the whole thing out and cook it up and freeze the cooked portions.?



Dialtone	Aug 23 2016, 09:12 AM Post #7
Gold Star Member Posts: 7,190 Group: Member Member #721 Joined: April 1, 2010	campy Aug 23 2016, 08:46 AM but why wouldn't you thaw the whole thing out and cook it up and freeze the cooked portions.? Why would you cook it if you have thawed it out ? Just cut it and refreeze the pieces. We had a piece of salmon that was about 5 lbs, it was huge and took quite awhile to cook properly. I suspect a 20 lbs piece would be about 5" thick and about 2' long, it would take a long time to cook without drying it out and ruining the refrozen cooked pieces.



campy	Aug 23 2016, 01:09 PM Post #8
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	Read the opening post. Fillets. Doesn't sound like it's a whole salmon.



Dialtone	Aug 23 2016, 01:28 PM Post #9
Gold Star Member Posts: 7,190 Group: Member Member #721 Joined: April 1, 2010	campy Aug 23 2016, 01:09 PM Read the opening post. Fillets. Doesn't sound like it's a whole salmon. Read the opening post. "DH was give a 20 lb. salmon fillet by his friend who has just returned from a fishing trip to the northern tip of Vancouver Island." It says "fillet" a 20 lb single piece. Regardless, my point still stands.



wildie	Aug 23 2016, 04:20 PM Post #10
Veteran Member Posts: 12,173 Group: Member Member #442 Joined: October 11, 2006	I once caught a 25 lb. Chinook salmon. I wasn' at home and had to freeze it right away. When I wanted to eat it, I cut steaks off with a hack-saw. I bought blades with course teeth.



Shorty	Aug 23 2016, 04:48 PM Post #11
Red Star Member Posts: 2,301 Group: Member Member #1,150 Joined: February 12, 2015	You are recommended to never refreeze thawed meat, but ...... in this case I would. I'd thaw it just enough in the fridge until its able to be sliced with a strong sharp knife. Then cook some fillets and freeze others. Wrap really well to freeze. If you don't want to refreeze thawed fish, defrost and cook and then freeze small portions. Susan Musgrave (poet and chef in Haida Gai) says that salmon should only be partially cooked, I guess like tuna. Maybe you could partially cook before freezing.



FuzzyO	Aug 23 2016, 09:05 PM Post #12
Posts: 16,968 Group: Administration Member #710 Joined: March 30, 2010	I had no idea Susan Musgrave was a chef.



Darcie	Aug 24 2016, 12:53 AM Post #13
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	I use my electric knife, use it for squash as well.



swing	Aug 24 2016, 05:17 AM Post #14
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	Electric knife would probably work but I don't seem to have mine anymore, a casualty of the latest move perhaps. The fillet is 20 lbs of coho, looks to be half the fish. Thanks for all your feed back people!



Trotsky	Aug 24 2016, 05:33 AM Post #15
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	I would defrost or partially defrost the fish at fridge temperature, cut the portions with your chef's knife and freeze the pieces you aren't cooking that day. Wrap separate servings in saran. The rule about not refreezing pertains to having the fish warm up or be cooked. If you keep it very cold, you can refreeze. THat's what Julia Child told me. Geez, that 20 pound filet is like $150 worth of fish. (Isn't that AWFUL?> Edited by Trotsky, Aug 24 2016, 05:35 AM.



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