What Do You Know About Salmon Sections

As you see there are several different part for different usage Loins can be divided back and mid belly part is highly recommended for sushi. Second cut you can use cut in cubes and made spike kebab and tail is low fat and firm you can dice it and make it tartare.
 

                                                            

As you see there are several different part for different usage Loins can be divided back and mid belly part is highly recommended for sushi
Second cut you can use cut in cubes and made spike kebab and tail is low fat and firm you can dice it and make it tartare
                                                                        

As you see at the attachment you can cut one fillet Portions, (portion means mostly standard Weight like 100-150 gr every single peace and likely same shape and size)

Steaks are musty vertical cone  cuts before you cut  in to fillet you can cut in same thickness and let the bones in