Quote:
Originally Posted by TRDood
Today:
I would say the Atlantic salmon that Fujiya sells is better than what you have at a typical chinese/korean sushi joint, far superior than "steak sized" sashimi places. It's very fatty and it's fresh.
10/10 for their salmon.
I find it more challenging cutting salmon than the red tuna. Maybe I should use a longer knive for salmon next time.
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Your piece of fish is upside down, that's why the flesh is separating. Cut it with the skin side up, with the thicker part away from you. As farmed Atlantic salmon is more fatty than wild salmon, a proper sashimi knife or a single bevel knife would give you better cut.
I personally find farmed fish gross - you get that slight metallic aftertaste with all farmed fish.