Chilean salmon has less fat and is lighter in color, rendering it a pinkish-slightly yellowish color. The choice also depends largely on how you plan to serve it. Picture one is skin-on, but already in a boneless state, suitable for pan-frying; picture two is bone-in, more suitable to come for rock-frying. Mainly the parts are different, depending on the actual preference of the customer! If it is sashimi raw food, it is recommended to buy the whole piece with fish skin, after receiving, skinning yourself, and then sliced, and then 30-60 minutes to eat the best, because more than half an hour, the salmon flesh will be oxidized because of the contact time is too long, the color of the meat becomes ugly, affecting the taste and appetite. If you want to make sashimi for consumption, it is recommended to ask the seller if it can be eaten raw. Although all salmon are imported, there is a difference in the time of importation and the freshness of the environment.

If you want to cost-effective, look for the neighborhood sashimi store, although the price of fish meat is expensive, but cut down the fish head fish skeleton edges, is very cheap, there is still a lot of meat inside, suitable for use in the processing of cooked food. 50 meters within a few pounds can be bought.