1, chilled salmon

Fresh salmon can be put in the refrigerator for about 20 minutes, so that the meat has a sense of freezing, which can maintain the taste, and the meat is easier to cut after freezing.

2, disinfection equipment

This step is very important. Before cutting the salmon, the chopping board and knives must be scalded with boiling water, and it is best to disinfect them with alcohol. Because the salmon is eaten raw, the disinfection work must be done well.

3. Peel and slice meat

Cut the fish into left and right pieces along the back of the fish, and it is best to cut it in the end with one knife. If you pause in the middle, the cut will not be so beautiful.

4. Pick the thorns

Although salmon has only one main thorn, there are still many scattered intermuscular spines. For the sake of taste and safety, we need to pick out the scattered intermuscular spines first. The specific approach is:

Touch the fish along the vertical lines of the fish, and you can feel the fishbone. You can gently pull it out with tweezers. You must be careful when picking the broken bones, and pick all the broken bones, otherwise it will be easy to stab when eating.

5. Peeling

Peeling should be done with a flat knife. First, the knife should be ground to be windy, so that peeling can be beautiful.

6. Slice

Finally, slice and serve.

The skill of slicing is: you need to cut it with an oblique knife, which is more delicious and beautiful.

Extended data

Tips for purchasing salmon:

1, scales should be intact, bright and shiny.

2, the fish skin is black and white, no bruises.

3, the fish head is short, the color is black and shiny.

4, the fish eyes are clear, and the pupils are crystal clear; Fish gills are bright red with red mucus in the gills.

5, the fish belly is smooth, no internal organs, blood stains and black parts.

6. When the fish is pressed by hand, the meat is firm and elastic, and the fish is bright orange-red.

Method for selecting high-quality salmon:

Look at the appearance

Cultured salmon usually have stripes on their bodies or spots on their heads, while wild salmon has a very smooth appearance and uniform color.

Step 2 look at the fish

In supermarkets, some salmon are cut into pieces for sale, which is convenient for processing and preservation. At the same time, it is convenient for consumers to distinguish the color of salmon. If there is one or several glistening colors in the fish, it is cultured; On the contrary, wild salmon has a tight meat and almost zero fat content, so you can't see white fat.

Step 3 look at the taste

Generally speaking, the meat taste of wild salmon is very tight, just like eating lean meat, while the taste of cultured salmon is relatively "loose".

Baidu encyclopedia: salmon