The bought salmon is refrigerated in the refrigerator, and the chilled salmon tastes fresher. Remove the skin of the fish with the prepared willow blade knife. Pay attention to using an elastic knife when taking the fish fillet, and use tweezers to pull out the fishbone. The salmon should not be too thin or too thick when slicing. Other parts can be sliced with a straight knife, and the fish maw can be cut with an oblique knife.
To make sashimi, it is recommended to use a special sashimi knife. If you can't choose western food tools or meat cutters commonly used at home, the knife should be as sharp as possible, which will protect the good initial shape and the taste and raw materials of fibrous tissue.
Matters needing attention in purchasing salmon
Fresh salmon will have a faint flowing luster and a moist feeling. The stale salmon will lose its luster and its color will be dull. If you buy the original salmon, you'd better break the gills of the salmon to take a closer look. The gills of fresh salmon are bright red, while the stale salmon will turn black.
Fresh salmon will feel elastic to the touch, and it will slowly recover itself when pressed. The stale salmon is solid to the touch, and the wood is inelastic. The entrance of fresh salmon will feel firm and full, and the fish oil is abundant, which has the feeling of melting. As for the stale salmon, it will feel scattered and moldy at the entrance.