The restaurant said this was salmon. The flavor is astringent and the flesh is chewy and fishy. What kind of fish is it?

It's salmon, and I wouldn't replace it with any other fish, because salmon is the lower cost of sashimi.

It's been in the freezer for a while. （

Then thawed and sliced , the surface of the meat is melted out of the water, fishy smell will come out.

Knife work is not spit out.

The meat looks very loose and not elastic. And it's still trimmings, not the best meat from the belly of the fish.

Let's not talk about the taste, not fresh sashimi is just bad for the stomach and body.

How much does he sell such a thing?