To be fair, I am being somewhat (perhaps overly) dramatic. Salmon is just one of those foods I have opinions about. Of the three cuts presented in the more modern diagram [1], I think that pan dressed is superior to filet, and steaks are an atrocity.
The site doesn't do underline, and I'm too lazy to make that happen in unicode.
Even worse. If you think people need little helpers like underlines or italics to understand what you’re trying to say, maybe say it differently.
It appears to be a diagram to slice the fish up into a number of weird little steaks/cutlets vs the more traditional 'two half-fish filets'
I imagine that deboning that thing after is a right pain.
What do you mean "deboning", do you not pick the bones out as you eat the whoooole fish?
I like to roast, then filet. If you do it right, even the pinbones come out and you're left with a whole skeleton. The immense satisfaction of getting it out in one piece is why I'm so (self-mockingly) aggrieved.