2, along the gill cover into the knife, press with a knife, cut off the fish head in one breath.

3, laparotomy. Cut along the middle bone from the ventral side.

4. Feed from the decapitated knife edge. Cut the back and cut it into two pieces.

5. For the lower half of the meat with the midbone, place the midbone downward and cut it with a knife on the back and abdomen. Enter the knife from the tail root, cut the fish in one breath along the middle bone, and cut it into three pieces.

6. Use tweezers to remove muscle spurs.

7. Use a flat blade to remove fish skin and fish.

8. Cut the salmon meat into large pieces.

9. Wrap it in plastic wrap and put it in a fresh-keeping cabinet.

10, just take out the slice when using.