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See how Skilled Cutter Mr Yeo cuts a whole salmon!

You might think it’s more economical to buy small cuts of salmon at the supermarket whenever you need them. But purchasing an entire salmon can actually lead to better savings. The trick is to get the counter staff to cut and portion it for you to cook and enjoy over multiple meals!

At FairPrice, you can save up to 30% when you buy a whole salmon compared to purchasing the individual parts. There’s also a complimentary cutting service — available at all FairPrice stores with a seafood counter — that offers two types of cuts: steak and fillet.

Steak cuts

Steak cuts, which retain the middle bone, are great for frying or steaming. The choice of steak cut gives you 12 portions, including the salmon head.

Fillet cuts

Boneless fillet cuts are excellent for children and seniors, and are perfect for steamboat and soups. The fillet cut provides eight portions with the salmon head and centre.

Both cuts make it easier to enjoy salmon’s numerous health benefits more frequently and affordably. A favourite fish in Singapore, salmon is not only delicious but also packed with health benefits. It’s rich in omega-3 fatty acids, which help reduce inflammation, lower blood pressure and improve cholesterol levels. These nutrients are also great for brain health.

Our friendly Fresh experts at the seafood counters can advise you on how to portion and cook an entire fresh salmon in various ways, too. If you can’t finish the whole fish in one or two meals, pack the portions in separate resealable bags and store them in the freezer for up to three months.

Here are more tips on how to make the most of each part of the salmon:


Deep-fry the head and pair it with ice-cold beer or use it to make a flavourful fish soup stock. The simplest way is to steam the head for about 10 minutes with ginger slices, chopped spring onions, Chinese wine, soya sauce and sesame oil. Some connoisseurs say the best part to eat is the smooth, tender flesh near the eye socket.
Try this recipe: Salmon Head Soup


Don’t discard the bones! Roast them to make a rich soup stock. You can also remove the smoky flesh bits hanging off the roasted bones and use them as flakes over a salad.
Try this recipe: Salmon Stock 

Body, top loin and belly

The body is the most versatile part of the fish. If you opted for steak cuts, you can pan-fry or grill them and serve as a main dish, or with pasta or porridge. Salmon fillets can be enjoyed whole or cubed. Alternatively, if you prefer specific parts, the top loin needs just a little salt and pepper and a quick sear, thanks to its high fat-to-flesh ratio. The belly, also known as salmon butter, is rich and fatty, making it perfect for a brief, high-heat roast.
Try these recipes: Salmon Belly Skewers and Garlic Lemon Butter Salmon


Love store-bought fried fish skin? Make your own! Remove the skin from the salmon, pat it very dry and rub it with salt. This removes moisture and ensures a delicious crunch after deep-frying.
Try this recipe: Crispy Salmon Skin


This part works the hardest in water so it’s lean and muscled but still tastes rich. Those who love gnawing away at fish bones will appreciate oven-baked salmon tails seasoned with nothing more than butter, crushed garlic, black pepper and a squeeze of lemon juice.
Try this recipe: Crispy Skin Pan Seared Salmon

For more creative ways to cook salmon, click here. You can also check out these tips on storing frozen food and keeping it fresh.

Images: Shutterstock

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