Salmon is one of the most commonly used ingredients to make sashimi, nigiri, rolls and other types of sushi based on raw fish. Since eating raw fish always carries risks, it is essential to prepare salmon in the right way. You should first make sure that the fish is fresh and of high quality. However, remember that to prevent the spread of bacteria, the surface and work tools must also be disinfected. In case you decide to buy a whole salmon to make sushi, you must also cut it and remove the bones properly.
Steps
Part 1 of 4: Selecting the Salmon
Step 1. Go to a fish market that has a good reputation and where the salmon is handled safely
You need to look for fishmongers who treat fish properly to make sure the salmon is fresh and safe to eat raw. Check if the salmon fillets have been placed in aluminum trays, surrounded by plenty of crushed ice. Whole salmon should instead be completely submerged in ice.
- Salmon fillets should be arranged in such a way that they touch the meat of other types of fillets as little as possible.
- Sales people should cut the salmon fillets in front of the customers. Make sure that the cutting boards are clean and that they are disinfected regularly.
Step 2. Choose farmed salmon to avoid parasites
To make sure the sushi is absolutely pest-free, wild salmon is best avoided. Farmed salmon are fed parasite-free food. This way you can be sure that the fish is safe to consume.
Farmed salmon is usually labeled as such. However, when in doubt, ask the fishmonger if he comes from a farm or if he is wild
Step 3. Buy a whole salmon so you can more easily assess whether it is fresh
Although salmon fillets are easier to work with, it is only by looking at a whole salmon that it is possible to evaluate its degree of freshness more effectively. In this case you can then choose the freshest fish there is.
Step 4. Examine the fish's eyes and flesh to determine its freshness
In the case of a whole salmon, make sure the gills are bright red, the eyes transparent and protruding, the flesh clean and firm. In the case of fillets, the meat should be orange or pink, crossed by thin white lines.
- Whole salmon should also have the classic smell of fresh fish and have tense muscles.
- In the event that the salmon's eyes appear cloudy and / or sunken, it is likely that it is not fresh. Does the outside of the fish have a milky film? This too is a wake-up call not to be overlooked.
- As for the salmon fillets, they are likely to have gone bad if they have taken on a yellowish or dull gray color.
Step 5. Eliminate the scales and clean the salmon in the house to be on the safe side
Removing the scales and guts from fish is a challenging job, especially for those not used to doing it. However, it is preferable to clean the salmon at home if you have any doubts about the hygiene and reputation of the market. You will need a fish scale, bone tweezers and a fillet knife.
- Make sure you get all the blood and guts out of the fish with tap water in case you decide to clean it around the house.
- Do you have a trusted fishmonger? Then ask him to clean the fish.
Part 2 of 4: Prepare the Work Area and Tools
Step 1. Sanitize your work surface with a bleach solution
Before starting to fillet or cut salmon, it is important to make sure that the work area is not dirty or contaminated with germs. Clean the counter or cutting board with a solution consisting of one tablespoon (15 ml) of bleach and four liters of water. Let it sit on the surface for 30 seconds before drying it.
Step 2. Disinfect the knives with a small amount of bleach
To prepare the salmon, you will need a fillet knife and a butcher's knife, which must be sanitized. Take a spray bottle and remove the spray nozzle. Fill the bottle with tap water while dipping ¾ of the nozzle tube in the bleach. Put the spray nozzle back into the bottle and shake it to distribute it into the water. Repeat this process two more times, then spray the solution on the knives. Leave it on the blades for 10 minutes.
Step 3. Wash your knives and sanitize your hands
Disinfect the knives, wash them with hot water and antibacterial dish soap. Dry them well with a clean towel after washing. Wash your hands with antibacterial soap and dry them well just before you start treating the fish.
You may want to wear disposable kitchen gloves to handle the salmon to make sure your hands stay clean
Step 4. Dry the fish well
Remove excess water from the salmon before filleting to avoid contaminating your work surface with germs. Blot the fish with a clean cloth or paper towels.
Part 3 of 4: Fillet a Whole Salmon
Step 1. Roll out the salmon with the dorsal area facing you and cut along the bone
Arrange the fish on the edge of a dry, disinfected cutting board or counter. Take a large butcher's knife and insert it behind the salmon's head. Cut it along the bone using a saw-like motion. You should go all the way to the end of the fish.
- Tilt the knife slightly towards the bone to get as much meat out of the salmon as possible.
- As you are cutting, it is helpful to lift and pull the flesh flap of the abdomen away to prevent it from bothering you. This will make it easier to cut the fish along the bone, as you will have better access and can exert more leverage.
Step 2. Remove the first fillet and set it aside
At the end of the procedure you will have obtained the first fillet. Temporarily set it aside on a clean, disinfected plate.
Step 3. Flip the salmon and repeat the process
Turn the fish with the abdomen facing up, with the head to your right. Cut the second fillet the same way you got the first one, making a saw-like motion along the bone until you reach the back of the garment.
At the end of the procedure you will have two fillets. You will have the bone with very little meat residue left over, the carcass with the head and fins
Step 4. Discard what's left of the fish
Once the fillets are cut, you will be left with the head, fins, tail and bone. You can throw them away or store them to make fish broth.
Step 5. Remove the ribs from the fillets
Use a fillet knife to gently cut between the rib bones and the meat of each fillet. Keep it as close to the ribs as possible, so as not to remove more meat than necessary.
Run your fingers over the salmon to see if you can feel any bone residue and make sure you have removed them completely. You can also scrape the fish with your knife to check for any spines that have escaped you
Step 6. Cut the fat parts
Remove the ribs, carefully cut the fat along the fillet using the knife. It usually concentrates in the abdomen and fin area.
Step 7. Remove the remaining plugs with pliers
The fillets will have bones that you cut during filleting. Use long nose pliers to remove them. Run your thumb along the line of the ends of the spines and gently lift them so that you can grab them with the pliers to remove them from the fish.
Part 4 of 4: Cutting the Salmon for Sushi
Step 1. Disinfect the work surface again before continuing to cut the salmon
Before slicing salmon for sushi it is important to clean the work surface again. Sanitize the counter or cutting board with the water and bleach solution, then dry with a clean towel.
Step 2. Cut the salmon following the sushi recipe
Once the salmon is filleted, you will still have to cut it again according to the type of sushi you intend to prepare. Follow the recipe to determine the right method.
Those who bought salmon fillet can start directly with this step
Step 3. Slice the salmon to make nigiri
Hold the knife at a 45 ° angle to the end of the tenderloin. Make a clean cut to get a thin slice, while avoiding serrating. The slices should be about 3mm thick. Repeat the procedure on the entire fillet.
Step 4. Cut the salmon into cubes to make sashimi
To start, cut the fillet into strips of about 3 cm. Then, cut the strips into approximately 20mm cubes. Repeat the procedure on the entire fillet.
Step 5. Cut long pieces to make sushi rolls
Usually you need to use long, thin pieces of salmon to make rolls. Cut the fillet in half, then keep the knife parallel to the long edge. Slice the salmon to about 1.5cm thick pieces. Keep cutting it until you have enough fish for the rolls.
