Sashimi creates a beautiful presentation.
Although sushi lovers often associate sashimi with ahi tuna, salmon fillets make a beautiful and delicious component for this delicacy. "Sashimi" does not refer to one particular type of fish. This culinary term describes the method of preparation for numerous varieties of fish fillets. Brooks Takenaka, Assistant General Manager of the United Fishing Agency, advises that sashimi should be cut against the grain of the fish. Making clean cuts and staying aware of the muscle grain makes your salmon sashimi a success.
Instructions
1. Wash the salmon fillet under cool running water.
2. Place the salmon on the cutting board.
3. Pat the salmon dry with a clean towel.
4. Remove any dark meat and skin from your salmon fillet. Use a sharp knife to cut these sections off of the fillet.
5. Cut away all fat from the surface of the salmon fillet by sliding your knife between the fat and the muscle. Make clean, long slices to remove the fat.
6. Cut the salmon fillet into long strips, or blocks. Cut these blocks with the grain of the muscle of the fish. Make the blocks about 3 to 4 inches wide. Slice the entire length of the fillet into long blocks. You do not need to measure the length of the blocks since you will later cut each one into thin slices.
7. Hold a salmon block steady against the cutting board with one hand.
8. Make long, clean cuts with the sashimi knife to slice the fish. Cut the fish at an angle perpendicular to the grain of the muscle.
9. Slice the entire fillet into 1/4-inch sections.
Tags: salmon fillet, fillet into, clean cuts, cutting board, fillet into long, grain muscle, into long
