Choose delicious fresh salmon
According to Dr. Satoshi Nakano, a food expert at the University of Tokyo (Japan), "Sally is a food that is susceptible to bacteria if not properly preserved, so choosing fresh fish from reputable sources is very important." You need to choose to buy salmon from stores or supermarkets with food safety certification. Salmon should be bright red, odorless, and the fish meat should be firm and not mushy.
Proper preservation
After being bought, salmon needs to be stored in cold immediately. Dr Nakano recommends: "If you don't use salmon immediately, you should leave the salmon in the refrigerator at least 24 hours before processing to kill any parasites in the fish." This not only ensures safety but also helps keep the fish fresh and delicious.
How to cut fish to make sashimi
To have beautiful sashimi slices, you need to use a sharp knife, cut the fish vertically, square with the meatballs. Cut gently, avoid pressing hard to avoid breaking the fish meat structure, keeping it soft and fresh. "Sashimi should be just a medium thickness, usually about 0.5 cm, so that when you eat it, you can feel the softness of the fish meat," Dr. Nakano shared.
Properly prepare with spices
Salmon sashimi is often eaten with soy sauce, wasabi and salted ginger. Soy sauce helps add saltiness, while wasabi brings its characteristic spicyness. However, Dr. Nakano also recommends: "Using spices in moderation, do not overuse them, as they will enhance the natural flavor of salmon."
When making sashimi at home, carefulness in choosing ingredients and processing is very important. Ensuring the origin of fresh fish, properly preserving and carefully processing will help you enjoy salmon sashimi safely and fully flavored.
