Salmon steaks are cut into cross sections from whole fish, as opposed to fillets which are cut lengthwise from tail to collar. They contain three sets of bones: pin bones, rib bones, and vertebrae. Watch our video to learn more.
To debone, use a sharp, flexible knife and a pair of pliers or sturdy tweezers to remove them or cook and eat around them.
Steaks can also be rolled into a spiral. After removing the bones, wrap the belly flaps around to form a round spiral then tie with kitchen twine
Steaks can be separated into two fillets and cooked as you would any type of salmon fillet.
