How to eat salmon sashimi, the correct way to eat salmon sashimi

The correct way to cut salmon sashimi:

1. Chilled salmon.

Fresh salmon can be frozen in the refrigerator for about 20 minutes, so that the meat has a chilled feeling, can maintain the texture, and the meat is easier to cut after ice.

<>2. Disinfection utensils.

This step is very important, before cutting the salmon, the cutting board and knives must be scalded with boiling water, and it is best to disinfect with alcohol, because the salmon is eaten raw, so the disinfection must be done well.

3. Peel and slice meat.

Cut the fish along the back of the fish into two slices, preferably with a knife to the end, if you pause in the middle, the cut will not be so beautiful.

<>4. Pick splinters.

Although salmon has only one main spine, there are still a lot of scattered intermuscular spines, and for the sake of taste and safety, we need to pick out the fragmented intermuscular spines first. Here's how:

Stroke the fish along the vertical lines of the fish, there are fish bones that can be felt, gently pull them off with tweezers, pick the spurs must be cautious, and pick all the spurs, otherwise it is easy to stab when eating.

5. Peel. To peel the skin, you need to use a flat knife, and first sharpen the knife to the wind, so that the skin can be beautiful.

6. Slicing. Finally, slice on a plate.

The technique of slicing is to cut it with an oblique knife, so that it is more flavorful and looks good.

Salmon sashimi.

Ingredients: 250 grams of fresh salmon fillet, appropriate amount of white radish.

Excipients: green mustard, Japanese soy sauce (or Maggi soy sauce), cucumber 1 section.

Method:1Slice the radish into thin strips and place it on one side of the plate, and cut the cucumber into 1 cm thick pieces for later use.

2.Cut the salmon fillet into 4 thick slices, place on ice and place on a plate.

3.Cut some more slices and arrange them in a flower shape.

4.Put the cucumber on a plate, make a cone of green mustard paste, place it on top of the cucumber, and prick small holes with a toothpick to make it look like a strawberry.

5.Serve with a plate of soy sauce, put an appropriate amount of green mustard in it, and dip it.

Features: bright color, open and ventilated, fresh and refreshing.

Tips for buying salmon.

1.The scales should be intact, translucent and shiny.

2.The skin of the fish is black and white, and there are no bruises.

3.The fish head is short, jet black and shiny in color.

4.The eyes of the fish are clear, and the pupils are crystal clear; Fish gills.

The color is bright red, and there is red mucus in the gills.

5.The inside of the fish belly is smooth, and there are no internal organs, blood stains and blackened parts.

6.When the meat is pressed by hand, the meat is firm and elastic, and the flesh has a vivid orange-red color.

Bought salmon cut into small pieces and then wrapped in plastic wrap.

Seal and place in the freezer to keep fresh so you can access it at any time.

Salmon cooking tips.

Salmon contains a lot of water and fat, so when it is used to cook hot dishes, it should not be heated for a long time, otherwise the meat will be dry and hard after the dish is cooked, and the taste will not be good. Here is a special reminder that when salmon is used to make hot dishes, its optimal maturity is seven ripe, and the salmon raw materials are at this maturity level, and the taste is soft and tender, fragrant and loose.

1. Salmon sashimi is a sashimi dish made from salmon. Sashimi is a traditional Japanese food, and it is the lightest dish in Japanese cuisine, and it is very popular among Japanese people.

2. When eating salmon sashimi, green wasabi and soy sauce are used. The spicy flavor in wasabi helps to enhance the flavor and appetize, while soy sauce provides saltiness and umami to harmonize the overall flavor. In fact, Japanese soy sauce has a thick and light taste, just like Chinese soy sauce has a difference between light soy sauce and dark soy sauce.

Therefore, when we pair it with sashimi, it is best to choose according to the ingredients used and our own taste preferences. In addition, squeezing some fresh lemon juice can also easily achieve the effect of freshness.

Here's how to make pan-fried salmon sashimi:

Ingredients: 4 pieces of salmon, a small handful of cornstarch, an appropriate amount of oyaki sauce, mustard, plain salad dressing.

Steps: 1. Cut into small pieces, which should be thick to achieve the taste of sashimi fried on the outside and sashimi on the inside.

2. Soak in the oyaki sauce for about 10 minutes, as long as the surface of the fish is soaked.

3. Sprinkle a thin layer of cornstarch and mix well. The picture is incorrectly demonstrated, there is too much powder. The purpose of sprinkling starch is to have a caramelized shell on the surface of the salmon during frying, giving it an extra layer of texture.

4. Heat the pot on high heat for one minute, because you want to make a mixed taste that is charred on the outside and raw on the inside, so turn on the heat to your heart's content.

5. Roll the salmon and charred the surface before cooking.

6. Put it on a plate, and you can add a little bit of imperial roast sauce to the surface to strengthen the fried taste. Mustard and salad dressings are mixed to taste.

7. If you bite into it, you can eat the sashimi inside, dipped in the mixed mustard salad dressing, which is delicious in the world.

Here's how to eat salmon raw:Ingredients: 400g salmon, 500g ice residue, 50g shredded green onion, 1 tsp sugar, 3 tsp mustard, 1 2 tsp monosodium glutamate, 3 tsp vegetable oil, 3 tsp Maggi soy sauce.

1. Take the ice slag and put it in a dish, and cover its surface with plastic wrap.

2. Cut the salmon meat chilled to a hard body into thick, 4cm long and wide zigzag slices, and place them on top of the ice slag.

3. Prepared condiments and flavor dishes.

4. Eat with good light soy sauce and mustard.

The way to make salmon sashimi delicious is as follows:Ingredients: Salmon.

Excipients: onion branches, ice cubes, dry coriander, cherry tomatoes, rice vinegar, extremely fresh, mustard.

1. Shred the onion.

2. Arrange the chopped onions.

3. Place the ice cubes on a plate.

4. Fillet the salmon into thin slices, place on a plate, and then top with coriander and cherry tomatoes.

5. Finally, mix the dipping sauce (rice vinegar and flavor is 7:3 ratio), and finally add mustard and stir evenly before eating.

Hello dear, glad to answer for you salmon sashimi to do so. Ingredients: Salmon, horseradish, light soy sauce, vinegar.

Preparation steps: Step 1, main and auxiliary materials: salmon, horseradish.

Step 2: Fill a plate with an appropriate amount of crushed ice and cover with a layer of plastic wrap. Step 3: Slice the frozen salmon. Step 4: Arrange the sliced salmon.

Step 5: Mix the dipping sauce, put an appropriate amount of horseradish in a bowl, add light soy sauce and vinegar. Step 6: Serve the dipping sauce and salmon at the same time, and the dipping is sufficient. Tips:

1. The ratio of horseradish, vinegar and light soy sauce can be mixed and matched according to your own taste. 2. You can also use ginger juice to prepare a dipping sauce.

Summary. Hello dear, the correct way to make salmon sashimi includes the following steps:1

Before buying salmon sashimi, lift it up and carefully check that the surface of the body is intact and unobstructed; 2.Prepare a clean, deep dish and let the salmon sashimi settle for 3-5 minutes to bring out the best flavor; 3.Add salt to a deep dish, stir well until dissolved, pour in the salmon sashimi and marinate for at least 1 hour; 4.

Soak the marinated salmon sashimi in cold water for 15-20 minutes; 5.Place the rinsed salmon sashimi in a deep dish, add mustard oil, soy sauce, vinegar, cinnamon and other seasonings, mix with an appropriate amount of lemon juice, and mix to taste; 6.Salmon sashimi is served on a plate and served as a side dish, and can be combined with other vegetables and seafood to create a multi-colored, flavorful dish.

In addition, salmon sashimi is not only easy to make, but can also be combined with other cooking methods to make dishes with different textures, such as grilled salmon sashimi, fried salmon sashimi, etc. In addition, salmon sashimi has a high nutritional value and is rich in EPA and DHA, which is beneficial to brain development and good for health.

Hello dear, the correct way to make salmon sashimi includes the following steps:1Before buying salmon sashimi, lift it up and carefully check that the surface of the body is intact and unobstructed; 2.

Prepare a clean, deep dish and let the salmon sashimi settle for 3-5 minutes to bring out the best flavor; 3.Add salt to a deep dish, stir well until dissolved, pour in the salmon sashimi and marinate for at least 1 hour; 4.Soak the marinated salmon sashimi in cold water for 15-20 minutes. 5.

Place the rinsed salmon sashimi in a deep dish, add mustard oil, soy sauce, vinegar, cinnamon and other seasonings, mix with an appropriate amount of lemon juice, and mix to taste; 6.Salmon sashimi is served on a plate and served as a side dish, and can be combined with other vegetables and seafood to create a multi-colored, flavorful dish. In addition, salmon sashimi is not only easy to make, but can also be used with other cooking methods to make dishes with different tastes, such as grilled salmon sashimi, fried salmon sashimi, etc.

In addition, salmon sashimi also has a high nutritional value, rich in EPA and DHA, which helps brain development and is beneficial to health.

Can salmon be eaten raw.

Yes. The salmon sashimi in the sushi is all raw.

Hello dear, I am happy to answer for you: what kind of fish is salmon sashimi made of, the answer is: Kiss salmon sashimi is a sashimi dish made of salmon Oh 1

Carp carp is the most common sashimi material, carp is the earliest recorded fish to be used for sashimi, carp has been studied for raw consumption since the Tang Dynasty, and almost became the national fish in the Song Dynasty. 2.Tilapia tilapia is very delicious, and the meat is delicate, rich in layers, when you do it, you only need to soak it in white vinegar, then wash off the white vinegar with drinking water, and then dip it in your favorite seasoning and put it in your mouth to eat, this fish is one of the very good choices whether it is made into sashimi or used for soup.

3.Salmon Salmon is also known as salmon, this fish is a very common fish in Japan, salmon is divided into two kinds: chilled and frozen, the taste of chilled salmon is relatively more fatty, and the layers are richer, while the frozen one is more chai, and there is no sense of luxury to eat.