Salmon is one of my favorite things to prepare. Whenever I'm home, my mum would buy a whole king salmon, which I would then be in charge of fileting and portioning, saving the top loin for fresh sashimi. While I am by no means a professional fisherman, I do think I do a pretty good job, and I am a huge believer in using the whole fish.

This project is an three-part infographic on how to filet and use each part of the fish, as well as my favorite way to prepare salmon—pan fried with a miso marinade.