Slicing salmon for sushi is a fragile artwork that requires precision and talent. The best lower 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 powerful.
There are a couple of alternative ways to slice salmon for sushi, however the most typical technique is to make use of a pointy knife to chop in opposition to the grain of the fish. This implies slicing perpendicular to the path of the muscle fibers. To do that, maintain the salmon skin-side down on a slicing board and use a pointy knife to make skinny, even slices. Remember to hold your knife sharp and clear, as this may assist to make sure that your slices are exact and freed from any ragged edges.
