How to enjoy chilled salmon gracefully?

The colors are orange, red and gorgeous.

The meat is plump and delicious.

Facing the chiseled chilled fish

Never let tradition limit your imagination of salmon.

Now the consumption of salmon is becoming more and more popular and the supply is diversified. With the high-quality salmon from Chile, Faroe Islands, Australia, Norway and other countries and regions shining in the China market, the practice of salmon is no longer limited to sashimi and sushi, such as frying, roasting and so on. H, thick soup, braise in soy sauce and other cooking methods are also constantly satisfying China people's pursuit of delicious food.

A salmon, the belly of the fish is the fattest, tender, fragrant and moist, and the taste is excellent. At the same time, the taste of fish's waist and back is by no means bad, because it is close to the abdomen and tastes fat but not greasy, which is generally suitable for salmon sashimi. Experienced chefs will match the waist, back and other parts of the fish to make a sashimi platter, so that it can be sublimated in taste and beauty. The tail of salmon is low in moisture, not greasy, and the color is very different. Suitable for sushi or grilled salmon, and also a good ingredient for hot pot and soup.

So salmon is almost a treasure, from raw fish to various dishes, with a wide audience. How to keep the freshness of salmon on the table? Bian Xiao takes you to teach students in accordance with their aptitude from beginning to end.

Our common salmon fillets, slices and fillets in supermarkets and restaurants need professional workers to process them.

Segmentation of frozen salmon

1. Scrape fish scales, fins, ventral fins and pectoral fins.

2. Cut the fish head with a V-shaped knife, feed the knife along the gill cover, press with the knife, and cut the fish head in one breath.

3. Cut the fish from the ventral side along the midbone.

4. Close to the vertebrae on both sides, take off two pieces of fish fillets and divide them with an elastic knife.

5. Batch the fish belly on the belly of salmon.

6. The whole fillet needs to be plucked. Use tweezers to pull out the fishbones in the fish along the direction of the fillet, with about 30 on both sides.

7. Remove the fish skin. The skin of the fish is separated by pushing and pulling, so that a chilled salmon is basically formed.

The bright orange of fish is the unique symbol of Atlantic salmon. The flesh color can be seen at a glance. In addition to orange, fresh salmon will have a smooth luster, while stale salmon will be dull. In high-end restaurants, some chefs will cut the salmon, compare the color card with the meat color, and choose the best ingredients to cook sushi, sashimi and other dishes.

Colorimetric card

In addition, the texture of the white fat layer is neat, beautiful and natural, and it is a deep-sea salmon. Because of the low water temperature in the deep sea, salmon needs enough fat to protect itself, so the appearance of fat layer represents its source. Generally speaking, salmon cultured in cold water is more in line with the dietary taste of China people.

"Be good at cooking fish"

Salmon head

Salmon head is rich in phospholipids and collagen. Can provide more comprehensive amino acids. Fish heads are mainly flat bones with little meat, which is more suitable for cooking into soup. In terms of taste, because the fish head is relatively light, miso can also be added to the soup to enrich the taste level of the dishes. Compared with common freshwater fish heads, salmon heads are richer in meat, tender in meat and more in gum. After cooking, it is crystal clear and delicious.

Philippine fish head sour soup

Material preparation:

White onion, red tomato, radish, fish sauce, red pepper, salmon head

Cooking:

1. Dice the onion and tomato, and stir-fry in the pan.

2. Add shredded radish and sour fruit.

3. Add water (6 cups) and add green pepper and red pepper.

4. After the soup is cooked, add the fish head.

5. Add pepper and salt.

Salmon body

The edible part of fish can be roughly divided into three parts: back, abdomen and belly according to the slightly different nutritional components. In fact, in many restaurants, the chef will match the abdomen and back when cooking sashimi, so the back is unconsciously eaten raw. On the other hand, because there is less fat on the back, the muscles are in a relatively tight state and there is not much water. Sashimi tastes thin and is suitable for heating. Compared with sashimi, there are many choices, and the common methods are pickling or frying. Salmon is cooked, similar to other steaks, and can be cooked to varying degrees according to your own preferences. Although convenient, full cooking will become slightly stiff due to the loss of fat and water.

So when it comes to fish, we have to mention the most classic way to eat salmon-sashimi. Sashimi made with salmon belly generally tastes the best and is more affordable than sashimi.

sashimi

Salmon Sashimi

Material preparation:

Iced salmon, garlic, onion, soy sauce, mustard.

Cooking:

Slice the salmon and put it on a plate. Mix minced garlic with chopped green onion and mustard with soy sauce.

Salmon sushi is also our common cooking method. Bright orange fish cut into thin slices, wrapped in glittering and translucent vinegar rice, pleasing to the eye. When delivered to the mouth, the rich and delicious taste of salmon is just right with the sour and sweet vinegar rice bread, which is really hard to refuse.

Salmon sushi

Material preparation:

Salmon, sushi rice, seaweed

Cooking:

1. Make rice balls with rice.

2. Add a piece of salmon and decorate with seaweed strips.

Salmon salad

Material preparation:

Salmon, white radish, edamame rice, Japanese soy sauce, grapefruit vinegar, Lin Wei, mustard.

Cooking:

1. Remove the skin and thorns in the middle of the salmon, wash it, absorb the water with kitchen paper, cut it into small cubes, and put it in the refrigerator for 30 minutes.

2. Peel and shred the radish, grab it with 1 teaspoon salt, then rinse it with clear water, then rinse it with ice water and drain it.

3. Blanch the soybean rice with boiling water, and then cool it with ice water; Japanese soy sauce 1 teaspoon, grapefruit vinegar 1/2 teaspoons and Lin Wei 1/2 teaspoons are mixed to make juice. If you like mustard, you can add a little and mix well.

4. Put the salmon and shredded radish into a bowl, add some olive oil and stir; Decorate with edamame rice and drizzle with sauce.

Salmon sandwich

Material preparation:

Salmon 100g, half a baguette, 3 slices of flaky cheese, 4 slices of lettuce, 0/0 slices of cucumber/kloc-0, 20g of bean sprouts, 30ml of lemon juice, a little salad dressing, 5g of black pepper and 3g of salt.

Cooking:

1. Slice salmon and marinate with salt and lemon juice 10 minute.

2. Cut the French stick in half, spread lettuce (or shredded), cucumber and cheese slices, and finally add salmon slices, squeeze the salad sauce and sprinkle with black pepper.

Of course, besides sashimi, sushi, frying, roasting and even braising in soy sauce can all appreciate the delicious salmon.

Salmon soup

Red flame

Braised salmon

Salmon with leek and dill

Salmon tail

The fat content of fish tail is not high, the taste is relatively general, and it is generally not eaten raw. More suitable for soup, stir-frying, steaming or braising.

Salted salmon tail

Material preparation:

2 cups olive oil, 1/4 cups lemon juice, 4 shallots, 1 teaspoon chopped fresh parsley, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, 1/8 teaspoons black pepper, 1/8 teaspoons garlic powder.

Cooking:

1. Put olive oil, lemon juice, scallion, parsley, rosemary, thyme, salt, black pepper and garlic powder in a small bowl.

2. Add 1/4 cups of marinade. Put the salmon in a shallow dish and pour the remaining marinade on it. Cover and refrigerate for 30 minutes.

3. Preheat medium fire preheating and light oil grille. Put the salmon on the preheated baking tray 15-20 minutes. Until the fish easily forks the meat.