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It took Pasternack about a minute to remove the first fillet, drawing the knife handle toward him in sure, even strokes, with his left hand, as he proceeded along the spine.
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Then place second fillet alongside the first on platter.
Close up fish if using whole fish, or place second fillet on top, flesh side down.
He lifted and flipped the fish, reinserted the knife laterally, just behind the pectoral fin, cut to the caudal fin, and severed the second fillet.
Although the first bite or two still shock with confrontation, by the time you're on to your second fillet, a pleasing sweetness takes over in the mouth.
Despite statistically significant differences, in all test conditions the number of bacteria were predicted to reduce quite rapidly (i.e. after slicing of the fourth fillet) to < 1 log CFU/g, though this prediction was an extrapolation after 39 slices.
Make the second fillet.
Repeat with the second fillet.
Use the same technique to saw through the ribs and remove the meat from the spine, creating a second fillet.
Sear about 25 seconds, turn and sear again about 15 seconds; fillets should be rare in center.
First, we fillet the salmon and carefully wash each fish – I use a Japanese method I learnt from the head chef of Nobu.
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