The best solution is to react with the chef, which belongs to the chef's poor skills, and coordinate whether it can be changed again. If you don't communicate well, you can complain to the store manager and manager, but fishbone doesn't belong to the scope of inferior food, so there is no hard policy to compensate consumers.
In the process of processing salmon, there are three chances to contact the fishbone (plucking, sashimi, setting the plate). If fishbone is not found in these three treatments, it can only show that the cooking methods are omitted and unprofessional. On the other hand, it also shows that the ingredients are not strict and the hygiene is worrying. So in this case, you can tell the chef.
Salmon processing skills:
Salmon is mainly divided into four parts: fish head, fish bone, fish skin and fish. First, chop the fish head to separate it directly. Secondly, the fish bones are decomposed. First, the fish body is cut in half from the middle of the stomach, and then the fish is cut along the middle fish bones to remove the fish bones.
Furthermore, the fish skin is separated, the fish skin on both sides of the fish wing is removed, the fish skin is lightly scraped from the inside of the fish with a knife to separate the fish skin from the fish skin, and the fish skin is slowly peeled off in sequence.
Finally, use a clamp to clip out the fishbone along the fishbone direction. Fish head and bones are "advanced materials" for making soup or braising. Fish skin can be fried, crispy and delicious, and full of chewiness. As for fish, it can be cut into pieces or sliced. Besides daily steaming, it is also good to make salmon salad or sushi.