How to Clean and Gut a Whole Coho (Silver) Salmon
Cleaning a Whole Coho Salmon
This guide is for customers working with our Fresh Silver Salmon (Coho), 6–10 lb whole fish. If you purchased ready-cut Coho portions, this process is not necessary.
Tools
Use a stable cutting board, sharp fish or chef’s knife, kitchen shears if needed, clean towels and a clean work area.
Basic Process
- Keep the fish cold until you are ready to work.
- Scale if needed, working from tail toward head.
- Open the belly carefully without cutting deeply into the organs.
- Remove the viscera and clean the cavity thoroughly.
- Remove remaining blood along the backbone and pat the fish dry.
- Proceed to filleting, steak cutting or whole-fish preparation.
For portioning, see Fresh Silver Salmon Cutting and Coho Salmon Steaks.
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