Norwegian salmon purchased from supermarkets are generally processed strips of salmon. Put the salmon on the chopping block, remove the skin of the salmon with a knife, and gently stroke the vertical section of the peeled salmon with your hand. If there are fishbones, you can gently pull them out with tweezers or scissors. The rest of the salmon pieces should be cut in different ways according to different parts. The back meat is slightly solid, so it should be cut vertically, the abdomen is soft, and the knife should be cut obliquely. In the process of cutting, attention should be paid to cutting across the board.

The thickness of sashimi is convenient to chew and delicious. The word "delicious" here has two meanings: one is easy to eat, and the other is that the thickness of the fillet can fully reflect the best taste of the fish. Generally, the thickness of fish fillets is about 5 mm, which is commonly known as the thickness of two copper plates. This thickness is not greasy when eating, but also can feel the fullness of meat.

There are many ways to plate salmon sashimi, such as flat mosaic, quadrangular mosaic, thin mosaic and colorful mosaic. The number of raw materials is served in an odd number of three, five and seven, which is the most distinctive dish-making method for sashimi. When serving sashimi dishes, the raw materials need to feel cold. You can make a base with crushed ice, and then put sashimi with plastic wrap.

Everyone will use green mustard and soy sauce when eating salmon sashimi. The spicy taste of green mustard helps to improve the taste and appetizer, while soy sauce can provide salty taste and umami taste, and harmonize the overall delicious taste. In fact, Japanese soy sauce can be divided into thick and light, just as China soy sauce is different from light soy sauce. Therefore, when we match it with sashimi, it is best to decide according to the raw materials used and our own taste preference. In addition, squeezing some fresh lemon juice can also conveniently achieve the effect of refreshing.

In order to ensure the delicious taste of Norwegian salmon, it is best to store fresh salmon at 0 to 4 degrees Celsius. If you haven't eaten all the Norwegian salmon you bought that day, you can put it in the refrigerator directly, and the temperature should be controlled at MINUS 18 degrees Celsius or below. It is best not to store in the refrigerator for more than one day.