Slicing salmon for sushi is a fragile artwork that requires precision and talent. The perfect reduce of salmon for sushi is skinny, even, and freed from any sinew or pores and skin. This enables the salmon to be simply rolled up and loved with out being chewy or robust.
There are a number of alternative ways to slice salmon for sushi, however the commonest methodology is to make use of a pointy knife to chop in opposition to the grain of the fish. This implies reducing perpendicular to the course of the muscle fibers. To do that, maintain the salmon skin-side down on a reducing board and use a pointy knife to make skinny, even slices. Remember to preserve your knife sharp and clear, as it will assist to make sure that your slices are exact and freed from any ragged edges.
