1. Iced salmon. First of all, put the bought fresh salmon in the refrigerator and ice it for about 20 minutes, so that the meat has a sense of ice. Besides the good taste, the meat is easier to cut.

2. Disinfection equipment. This step is also very important. Before cutting, blanch the chopping board and knives with boiling water. It is best to sterilize them with alcohol. After all, they are eaten raw directly.

3. Peel and slice the meat. As shown in the figure, cut it into left and right pieces along the back of the fish. It is best to cut it off with one knife. If you pause in the middle, it will not be good. There is no skill here.

4. pick the thorns. The most taboo thing about a piece of pure sashimi is that there are fishbones. Although salmon has only one main thorn, there are still many scattered intermuscular spines. In order to taste, we need to pick out the fragmentary intermuscular spines first. The specific method is: touch the fish along the vertical lines of the fish, and you can feel the fishbone, and gently pull it out with tweezers.

5. Peel. Carefully peel with a flat knife, and remember to grind the knife before peeling, so that the knife will not miss the woodcutter.

Step 6 slice. Finally, slice and serve. The skill of slicing is: oblique knife cutting, which is more delicious and beautiful.