Quote:
Originally Posted by Senna4ever
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.
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Will thank you when I get on desktop. Didn't know I was cutting upside down... That's the sharpest small knife I have in the kitchen. I can try the other long and sharp one next time. I don't like wild salmon as it's less fatty and flavourful. Just personal preference though.
I am not sure what you mean sky high. Fujiya sold it to me frozen like a rock. So I let it sit in the fridge for about 24 hours before cutting.
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