How to do salmon sashimi?

Are you tired of ordering overpriced salmon sashimi at restaurants? Want to impress your friends and family with your culinary skills? Look no further, because we have got you covered. In this article, we will teach you how to make delicious salmon sashimi in the comfort of your own home.

Step 1: Choose the Right Fish

Before we begin: It is important that you choose fresh sushi-grade wild-caught Atlantic or Pacific salmon fillet for making sashimi. Farm-raised fish may contain parasites or bacteria which can lead to food poisoning.

When purchasing a whole salmon fillet from the market, look out for certain characteristics such as:

• Bright color
• Firm texture
• Shiny skin
• No off-smell or slimy texture

If budget permits, opt for premium grade scottish farmed salmon which is creamier and has more fat content than other varieties.

Step 2: Prep Your Tools

Disclaimer: Slicing raw fish requires sharp knives and advanced cutting techniques. Always exercise caution while handling cutlery equipment.

To prepare fresh raw slices of salmon:

Clean the tools thoroughly before using them to reduce cross-contamination risks.

Step 3: De-Skinning The Salmon

The next step is removing the skin from our piece of whole fillet.

1. Place the whole cleaned trimmed Fillets onto a tray/path/tray suitable for putting in freezer (something flat).
2. Freeze until outer edges solid @ -18°C/0°F.Allow ~24 hours.Set timer on phone~

Pro tip fillets should be frozen at -18C/23F for a minimum of 24 hours to kill off any remaining parasites. Before starting, ensure that the fillet is fully defrosted and wipe with paper towels until surface moisture evaporates.

1. Place salmon fillet skin down onto your cutting board.
2. With your sharp knife at approximately a 30-degree angle, slice the section between the flesh and the skin.
3. Gently carve through and slide against the skin whilst holding it securely using your other hand.

Step 4: Slicing The Salmon

To begin slicing the salmon:

Pro tip when slicing sashimi, always use long smooth strokes in one direction from heel to point – avoiding sawing or chopping motions which can squish delicate fish meat.

1. Cut slivers in line with sliced side (profile does not matter).Place thawed,but chilled,dry filet onto board;set up vertically so right side is slightly tilted towards you(place index finger on center-top for stability).
   2.Place knife gently ~5mm from top frontward corner;splay out fingers of left hand behind cut&rest pinky finger over wood’s edge;palm should be sitting parallel w/counter;firmly grip into thickest end.Last note:take care not nick self.(above action always complete before beginning)
   3.Generally thinner/lighter slices will have more uniformity otherwise variety lends personality (wider,bolder flavor)

Using this technique ensures that each slice has a tender melt-in-your-mouth quality of perfect rawness without any stringiness.

Step 5: Plating The Sashimi

The last step is arranging our hard-earned creation appropriately:

Pro Tip presentation can be as important to eye test as taste.Textures add interest I.e.crispy topping,elevation etc.Try colored/chef/sushi style plates alongside artistic flair napkins

• Use chopsticks or tweezers when transferring salmon slices
• Arrange sashimi cuts carefully in a pattern over the plate or bowl.
• Garnish with shredded green onions, grated ginger root, finely chopped chives, wasabi paste etc.

Congratulations! Now you have learned how to make delicious and refreshing salmon sashimi at home. Be sure to use caution while handling raw fish and ensure that your equipment is clean for hygiene purposes. Enjoy your meal like royalty!

Dane Raynor

Hey there, I’m Dane Raynor, and I’m all about sharing fascinating knowledge, news, and hot topics. I’m passionate about learning and have a knack for simplifying complex ideas. Let’s explore together!