Ingredients

Fresh salmon

Lemon

Green shepherd's purse

Vegetables and fruits, etc.

1. Scrape off the fish scales and cut off the fins, pelvic fins and pectoral fins

2. Insert the knife along the gill cover, press with the knife, and cut off the fish head in one go. 3. Caesarean section. Cut open along the midbone from the ventral side. 4. Enter the knife from the cutting edge. Cut open the back side and cut into two pieces. 5. Take the lower half of meat with the middle bone, place the middle bone facing down, and cut in with a knife on the dorsal and ventral sides.

Use the knife from the base of the tail, along the middle bone, to cut off the fish meat in one go and cut it into three pieces. ?6. Use tweezers to remove the muscle thorns. 7. Use a flat blade to remove the fish skin and remove the fish meat. 8. Cut the salmon into large pieces. 9. Wrap it in plastic wrap and put it in the fresh-keeping cabinet. 10. Take out the slices when ready to use.

Attached: How to make salmon sashimi

Ingredients: 250 grams of fresh salmon fillet, appropriate amount of white radish

Seasoning: green mustard sauce, Japanese sashimi soy sauce (or Maggi soy sauce) and a section of cucumber

Preparation method:

1. Cut the white radish into thin strips and put them on one side of the plate. Cut the cucumber into 1 cm thick pieces and set aside. ;

2. Cut the salmon fillets into 4 thick slices, place them on ice cubes, and place them on a plate;

3. Cut some thin slices and arrange them into flower shapes;

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4. Put the cucumbers into a plate, make the green mustard sauce into a cone shape, and place it in the lemon basket;

5. When eating, add a dish of soy sauce and add an appropriate amount of green mustard. Serve as a dip.

Features: brightly colored, refreshing, fresh and delicious.

Precautions

Maintain absolute personal and environmental hygiene;

The standard of cutting is 10 slices per 500 grams, which is more suitable for Chinese stomachs; Fish should be kept fresh and can be frozen;

Lemon is very important and can adjust the taste;

Try to use fruits and vegetables to match the sashimi making, so that the color and taste are in place;

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Freshness is the key to ensuring the quality of salmon sashimi, so decomposed salmon should not be stored for a long time.