Things You'll Need:
- Tape
- Distilled Water
- Colored Plastic Wrap
- Freezer Paper
- Tape
- Knifes
- Tape
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Step 1
Scale the salmon, and rinse it thoroughly in cold water.
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Step 2
Remove the head, tail, fins and intestines.
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Step 3
Cut the fish into two to four fillets if the whole salmon weighs less than 8 lbs.: Make a cut along both sides of the spine toward the belly, then carve the meat away from the bones.
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Step 4
Section the fish into steaks about 1 inch thick for larger salmon: Cut through the spine from one side of the fish to the other. Cut the last 8 inches near the tail into fillets.
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Step 5
Rinse the meat thoroughly again, and cover the pieces of salmon in plastic wrap.
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Step 6
Cut freezer paper into large squares that are two times as wide and three times as long as the steaks and fillets.
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Step 7
Place the plastic-wrapped fish at one corner of a piece of freezer paper and wrap the meat diagonally in the paper from one corner to the other.
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Step 8
Fold the ends of the freezer paper over and tape them shut.
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Step 9
Label and date each package with a permanent marker, then put the packages in the freezer.
