Sashimi salmon

1

Choose fresh salmon.

2

First, boil the knife in water for disinfection, remove the head and tail of the fresh salmon, and slice it along the spine.

3

Remove the large spines in the spine and abdomen, and then use clean tweezers to clip out the middle row of small spines.

4

Divide into pieces, wrap them in plastic wrap and freeze store.

5

Select a deeper glass plate, pour ice cubes, and cover with tinfoil.

6

Take a piece of fresh salmon, peel the skin and cut it into slices.

7

Rolled into a flower is the shape.

8

Place it on the perilla leaves.

9

Place the rolled salmon on an ice plate. Slice half and garnish, and sprinkle the other half with juice on the fish.

10

Squeeze the mustard paste into a small bowl and add the [Thousand Words] soy sauce.

11

Stir well.

12

Dip it with seasoning and serve.

It may not be easy for many people to accept raw fish, but salmon does have the highest nutritional value when eaten raw. When eating salmon raw, cut the salmon into thin pieces and place them on ice cubes or dry ice. Mix Japanese soy sauce or fragrant soy sauce with green mustard. For people with average gastrointestinal functions, you can choose to dip it directly into soy sauce without mustard. The premise is that the salmon should be fresh enough, but from what I observed from the divided salmon pieces in the supermarket, many of them could no longer be used as raw materials.
When selecting salmon meat, first look at the color: fresh salmon will have a faint flowing luster and a moist feeling. Salmon that is not fresh will lose its luster and its color will be dimmer. If you are buying raw salmon, it is best to break open the gills of the salmon to take a closer look. Fresh salmon gills are bright red, while stale salmon will turn black.
The second is the feel: fresh salmon will feel elastic to the touch, and it will slowly recover when pressed. The stale salmon feels solid to the touch, and the wooden ones have no elasticity.