How do you cut salmon? Friends in the sushi industry, I m learning now, and I think it s so difficul

This can only be sent**,It's not good.,You can search in the cool six**.,How to cut the salmon.,There is**It will be clearer and clearer.,The following text tells you how to do it, I hope it can help you.

1. Buy a piece of fresh salmon at the seafood market, put it in the refrigerator for 30 minutes, and "town" it with ultra-micro, so that it will taste better. At the same time, it also saves us the trouble of freezing ice cubes.

2. Burn the cutting board and knife with medical alcohol or two pots of wine and sterilize. Remove the salmon from the refrigerator, place it on a cutting board, and use a knife to remove the skin of the salmon and discard the skin.

3. Gently stroke the vertical section of the peeled salmon with your hands, if there are fish bones remaining, you will easily feel it, then you need to use a pair of tweezers and small scissors to gently pull out the fish bones.

4. Generally, when we go to the hotel outside to eat salmon sashimi or Japanese food, the salmon fillet will not be cut too thick, since we make it ourselves at home, we don't have to think about the cost of ourselves like the hotel outside, in fact, the slightly thicker salmon fillet tastes cool, hehe, cut it boldly, but don't be too thick.

5. Slice the salmon with a straight knife, control the thickness by yourself, and cut it to the thinning of the fish belly.

Salmon sushi.

Ingredients: 500 grams of fresh salmon.

Ingredients: rice, sugar, chrysanthemum, vinegar, kelp.

Steps to prepare salmon sushi

1.Buy 500 grams of fresh salmon at the market, if you like to eat it, you can buy more, and after making salmon sushi, you can make raw fish sashimi and enjoy it!

2.First cut from the middle (cut horizontally) to separate the fish bones, and then cut into small slices, it doesn't matter if you don't have such a professional knife at home, you can have a long knife. Put the salmon and cut it into long strips.

Tilt the salmon with a knife at 75 degrees and cut the salmon diagonally, not too thin and not too thick, about 1 cm or so.

3.Cut the fish into thin slices and cut a few slices of raw fish if you plan to make a few sushi dishes.

4.After the fillet is cut, lay flat on the cutting board.

5.Pay attention to the technique. You have to be professional enough to be delicious, hehe.

6.To make sushi rice, if you don't need to be too troublesome, boil the kelp and the appropriate amount of soup and the appropriate amount of white chrysanthemum vinegar with water and let it cool. Sushi vinegar boiled.

Spare. If you are troublesome, you can also make it directly with rice, which is also quite good! Steamed rice, while hot, sprinkle the prepared sushi vinegar evenly on the rice, stir, be careful not to put too much, and season moderately!!

7.Place the freshly cut fillet flat in your left hand. Ready to start making sushi.

8.Shape the rice into a rice ball with your right hand and form a small rice ball of about 20-25 grams. The length should not exceed the length of the salmon fillet, and it should not be too large. But it can't be too small.

9.Pick up the sashimi and spread it on the sashimi with a little wasabi. Then place the rice balls on top of the raw fish.

10.Then place the pre-kneaded rice ball on the sashimi in your left hand.

11.Use the thumb of your left hand to gently press the rice balls to make the fillets stick together with the rice balls.

12.That's how cute it is!

13.With your right hand, turn the sushi over and place it on your left hand, and gently press the sides of the fillet with your right hand to make sure that the fillet sticks to the rice ball!! Delicious salmon sushi is almost done!!

14.Put it on a plate and put it diagonally, so it's beautiful!!

15.Haha, the beautiful salmon sushi is ready!! What about you? Did it work?? Is it enough for two to eat??? If that's not enough, follow the steps above and keep trying!!

16.Add a little embellishment. Wow, love salmon sushi.

Cut the bones from the middle (cut horizontally) to separate the bones, then cut into small slices, spread mustard on top of the rice, and then put the sliced salmon fillets (mustard can be served in a salt dish and dipped in it, preferably with wasabi or sashimi sauce, otherwise it may be bad for the body).

Of course, you can fry salmon if you can't eat it raw, and it tastes good.

Note: 1 Seasoning to taste. 2 Keep your hands cool when making sushi, otherwise the rice will stick.

How to slice salmon, the chef teaches you how to make salmon into sushi.

Steps: 1. The first step in cutting salmon is to put it on the ice in the refrigerator for about 20 minutes, so that it is more convenient to cut.

2. Then scald the knife, tweezers, and cutting board with boiling water to disinfect.

3. Cut off the head of the salmon, then insert the knife into the belly of the fish, and cut it into two pieces along the back of the fish, preferably under one blade.

4. Remove the main spines of the salmon, then stroke them along the vertical lines of the fish, and pick them out with tweezers if there are still fragmentary intermuscular spines.

5. Hold a section of the salmon and use a flat knife to remove the skin of the salmon along the gap between the skin and the meat.

6. Slice the salmon into slices according to different parts, and the back meat is tight and slice vertically; The abdomen is soft, and it is better to cut oblique slices.

Salmon cutting tutorial, I watched the salmon cut by the chef, and the usual cutting method is wrong.

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.

Extended Materials. Salmon Buying Tips:

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

2. The fish skin is black and white, and there is no bruising.

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

4. The fish eyes are clear, and the pupils are crystal clear; The gills are bright red in color and have red mucus in the gills.

5. The abdomen of the fish is smooth, without internal organs, blood stains and blackened parts.

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

How to choose high-quality salmon:

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

2.Look at the fish.

In supermarkets, some salmon is cut into sections** for easy processing and preservation. At the same time, it is also convenient for consumers to distinguish the color of salmon. If there is one or several white flowers in the fish, it is farmed; On the contrary, the meat of wild salmon is firm and has almost zero fat content, so there is no white fat visible.

3.Look at the taste.

In general, wild salmon has a tight texture that resembles the sensation of eating lean meat, while farmed salmon has a more "loose" texture.

How to cut salmon:1. Cut the fish head and cut it off with a V-shaped knife.

2. Use a knife to cut the salmon into two cloves along the middle.

3. Shave off the fish bones and excess fat.

4. Remove the belly of the salmon.

5. Use tweezers to pull out the fish bones on both sides, and pull them out in the direction.

6. Use the technique of pushing and pulling to separate the fish skin, so that the cutting of salmon is completed.

7. The salmon is cut piece by piece.