You can't say in general which part of salmon must be the best, it depends on personal preference. After all, different parts have different tastes and practices.

Those who like to pursue fat and tender taste are definitely the lower abdomen, especially the lower abdomen. The belly is the fattest, tender and most fragrant part of the whole salmon meat, with the highest fat content and the best taste, which is suitable for sashimi. Judging from the fresh and tender taste, the abdomen is better than the abdomen, and the abdomen is better than the back, because the fat content is less as you go up. Fish head is not suitable for sashimi and raw food, but more suitable for soup.

How to eat all parts of salmon?

Cut salmon can be roughly divided into belly, belly, back, fish tail and fish head, fish skin, fish bones and so on. How to eat these parts respectively? Which ones are suitable for raw food and which ones are suitable for cooked food?

1, belly

These two parts are most suitable for sashimi, that is, raw food, especially the stomach. The belly is the fattest, tender and most fragrant part of the whole salmon meat, with the highest fat content, the best taste and a lot of die-hard powder. Of course, some people think it is too fat, especially women. Because the proportion of a fish's belly is not large, the price of this part of sashimi is also relatively high.

The abdomen is slightly smaller than the abdomen, and the fat content is slightly lower than the abdomen. But Japanese food stores generally use it as the most sashimi, because the taste is not as fat as the stomach, and most people can accept it.

2. Back

Compared with the rich fat in the belly of salmon, the fish on both sides of the back has lower fat content and higher protein content, and the taste is not so greasy. It can also be made into sashimi parts, suitable for people who don't like to eat fatty fish bellies.

The back is also suitable for cooking. The method is also very simple. Marinate with salt and black pepper, fry and pour lemon juice. Salmon, like steak, can be cooked to varying degrees according to their own preferences. But if cooked for a long time, salmon meat will become dry wood and cannot be swallowed. Therefore, a good way to fry salmon is to choose a cast iron pan. First, fry the skin of the fish until it is crisp, then turn it over, turn off the fire and use the remaining temperature of the pan to fry the fish.

Step 3 scratch

Salmon swims in the water, and the tail is the most active part, so the fat content of the tail is the lowest, but the taste is the most crisp. Salmon tail is best for sushi or grilled salmon. Because the meat at the tail of salmon has little water, low fat content and average taste, it tastes "firewood" and the color is not good when sashimi is made. If combined with sushi rice, these shortcomings can be covered up to some extent.

The other is grilled salmon tail. Similar to frying salmon, first marinate it with salt and black pepper, put tin foil on the baking tray, butter it, preheat the oven to 200 degrees, and bake the fish tail in the oven for 20 minutes. This will not be too greasy, and it is more suitable for people who don't like the taste of raw salmon.

4. Fish head

Of course, fish head can't be eaten raw, but its most perfect way is to stew fish head and tofu soup, which is especially fresh and tender. Salmon head soup is a typical northeast dish. The soup is thick and fragrant. It is a must-have dish in the early years of the Spring Festival in Northeast China, which means that there is more than one year. It is a dish symbolizing good luck and happiness.

Fish head can be used for roasting, frying and making hot pot. Salmon head and taste used to be the best partners. They are all used to make hot pot, which tastes the best and makes people drool.

5. Fish skin

Fish skin may be lost by many people, and even if it is made into a dish, many people will regard it as a dark dish. Actually, salmon skin tastes good. The most convenient way to make salmon skin is cold salad. Put the skin in a colander, boil it in boiling water 10 times, and then put it in ice water. After cooling, shred and mix in coriander, dried eggs, etc. Also, fish skin is also very suitable for frying, especially crispy, which children like very much.

The most difficult thing about salmon skin is handling it. Scales on the skin must be removed, which is a hard job. Then turn it over and dispose of the remaining fish. Some fish connected with the skin are black, not orange-red as we are familiar with. This is the unique brown meat of salmon. This part is actually edible, but it will smell fishy. If it is cold, remove it.

6.fishbone

The fishbone of salmon refers to the spine left after the meat in the salmon is removed, and there are more fish on it. Fish bones can be eaten in a variety of ways, such as frying, frying and boiling. You can choose the right way to eat according to your own taste, which is also a very delicious part.

The fishy smell of salmon bones is not very strong. After pickling, it is wrapped with egg liquid and raw flour and fried. Suitable for cooking or making soup.

7. Fins

In the salmon industry, most of the profit value of salmon is concentrated in the fish meat (fish breast and fish back), and the rest are fish bones, fish heads and fish tails (excluding internal organs, because the internal organs of imported salmon have long been removed), which can be called leftovers. Fish head, fish tail and fish bone are collectively called the "Big Three" in salmon leftovers. Almost everyone knows that no one has not tasted it.

The seemingly inconspicuous salmon fin is actually more popular than the "three big" (fish head, fish bone and fish tail) of salmon leftovers, and it is the best-selling and least popular ingredient. The general practice is to dip the shark's fin in some raw powder and fry it in an oil pan, so that the taste will be more fragrant and tender inside, and the oil will be sweet. It is worth mentioning that although the structure of fish fin and fish tail meat is similar, because of the different meat quality, especially the different gum content, the fish tail is relatively chewy, while the fish fin is full.

In fact, many fish fins are full of fat, but compared with common edible marine fish, such as tuna, the fat of salmon is considered to be the most suitable for people's taste needs. Therefore, the fin of salmon is considered by some experts to be the deepest hidden delicacy in salmon, and even the most worth tasting.

In addition, salmon fins are few. After all, a salmon has only one small fin, and a dish of fins needs two or three fins. Therefore, compared with the application, it is more scarce than fish head and fish tail.