HOW TO prepare Salmon. Wash the fish under running water to remove oily coating. Rub a knife blade flat on the fish, from tail to head to remove loose scales. Remove head.
Remove insides (if not done already), by inserting a sharp knife in the hole at the back and make a cut along the bottom part of the belly. Pull out loose bits and clean insides until no black stuff remains. Wash fish out.
Cut into individual steaks across the width of the body. Just at the open end of the steak, with a sharp knife, make a cut between the skin and the meat part.
Holding the edge of the skin flap down tightly, with the steak sitting skin side flat on a chopping board, Insert the knife away from you, keeping the knife flat against the board, slide along using a gentle to and fro action, between the skin and the meat to remove the skin.
Wash any loose scales off under a tap and dry the steak on kitchen paper. It can now be frozen, for up to 6 months, or used in cooking.
Place steaks in a lightly oiled frypan with the water. Peel carrots and Onions and dice them small and throw in the pan with the fish.
Cook for about 10-15 minutes at a simmer, turning at least once to ensure its evenly cooked. Add pepper and salt to taste, (Remove any bones you can find, or warn the person eating it, there will be some in there!) Enjoy!
