1. Generally, the place with the most oil in the belly of fish is the highest, which is called "big fat";
2. The abdomen is close to the spine, which is called "medium fat";
The place near the tail at the back is called "sashimi", which has the lowest price.
1, fish belly, because fish belly is the fattest, tenderest, most fragrant and moist part of the whole salmon meat, with the highest nutritional value and the best taste.
2. The waist and back of fish are generally sashimi with salmon. When making a high-grade sashimi platter, it is best to use the waist of the fish, because it is close to the abdomen and tastes fat but not greasy, which can satisfy those who think that the abdomen of the fish is very fat. Of course, experienced chefs will match the waist, back and even other parts of the fish to make sashimi. Suggest several ways to eat. When you are used to or tired of eating salmon, let the chef make some accessories and taste them with salmon, which will make you unexpected. Common species: shredded carrot, shredded cucumber, shredded onion, laver, big leaf, shredded pumpkin, etc.
3, the tail of salmon is best used to make sushi or grilled salmon, because the meat at the tail does not have much water, is not oily, and the color is different, and it does not have a good taste. It's not good to cook sashimi.
4, the use value of fish head is also very high, which can be used for roasting, frying, making hot pot and so on. Salmon head and taste used to be the best partners, both of which were used to make hot pot. It tasted the best and made people drool.
5. There are several ways to make fish bones. First, you can scrape the meat off the bones with an iron spoon and use it to make sushi rolls or warship sushi. The bones are boiled in water. Second, grilled salmon bones can be used as side dishes or accessories. Third, when there are many bones, they can be used to make soup.
6, fish skin, here are a few practices: First, you can cold fish skin. Two: You can roll onion and grilled fish skin, make sushi, hand roll and so on. Three: fried fish skin with scales.