2. Burn the chopping board and knife with medical alcohol or spirit Erguotou wine and disinfect it. Take the salmon out of the refrigerator and put it on the chopping block. Remove the skin of the salmon with a knife and throw it away.
3. Gently touch the vertical part of peeled salmon with your hand. If there is a fishbone left, you will feel it easily. At this time, it is necessary to gently pull out the fishbone with tweezers and scissors.
Generally, when we go out to eat salmon sashimi or Japanese food, the salmon slices will not be cut too thick. Since it is done at home, you don't have to consider your own costs like hotels outside. In fact, a slightly thicker salmon fillet is delicious. Hehe, cut it boldly, but not too thick.
5. Slice the salmon with a top knife and a straight knife, and control the thickness by yourself. Cut to the thin part of the fish belly, and cut with an oblique knife.
6. Put the cut salmon in order on the plate, so that we can eat this super nutritious delicious food without firing.
7. Don't forget to dip in the sauce. The dipping sauce is still our traditional Japanese cross soy sauce with Japanese mustard. If there is no cross soy sauce, you can use soy sauce instead. Drop a few drops of lemon juice at last. Wow, super cool. Open it quickly.