The first step to filleting salmon is to have a very sharp knife. This is achieved by skilfully hand sharpening the blade.

The most common size of salmon for smoking is 3-4kg in weight. A fish this size is about 3 years old and produces two pieces of smoked salmon about 800grms-1100grms. The salmon are hand filleted by Graham. He fillets about 40-50 fish per hour.

The fish are then ready for boning.

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