The whole salmon arrives scaled and gutted (cleaned). It is usually cooked in a 'salmon kettle' and eaten off the bone. This is ideal for people hosing dinner as consumers can take as much as they want off the bone.
Once it is cooked it is ever so soft and lifts of the bone effortlessly. Placed in the middle of the table, guests can 'pick and choose' and be too tempted to treat themselves to more.