What are the qualities of a "good" salmon/sake sashimi?!
What are the qualities of a "good" salmon/sake sashimi?
How do we determine if the salmon served to us in sashimi is of high quality? Like the color, texture, taste, smell etc?
Answers:
Be careful with Salmon/Sake!
It is the most likely to contain parasitic worms. Since the Salmon have a life cycle that includes fresh water, and they are around those darn seals (who keep the parasites going....) If someone is going to get worms from sashimi, it'll likely come from salmon. Look it up....
When I make salmon hand rolls & sushi for friends here in the middle of the US, I only use smoked salted salmon.
Source(s):
Hillbilly Iron Chef (northern Japan-now in the US).
Family has owned a fish market in Japan for over 400 years
It should not smell "fishy." The texture should be firm and not mushy. The color of different salmons differs, so you really can't tell by color.
it should smell fishy!!....since its fish
Types of Salmon Used at Japan Restaurant::
There are several species of salmon, which are either caught in the Atlantic Ocean or the Pacific Ocean. At Japon, King Salmon (from the Pacific) and Silver Salmon (from the Atlantic) are served.
King Salmon:
King salmon are fish that swim in the Pacific ocean in a distance ranging from about Santa Barbara California's coast all the way up to the coast of Alaska. They have also been found swimming near the island coasts near Russia.
The official name for King salmon is “Chinook” salmon, but they are commonly called “King” salmon because they tend to be one of the largest types of salmon and they are also the best tasting. This is one of the main reasons that most of the high-end sushi restaurants around the world serve King salmon as one of their choices for customers.
Silver Salmon:
Silver salmon, which swim in the Atlantic Ocean, are a smaller species of salmon than the King variety. A normal sized, full-grown Silver salmon usually weighs only around 10 pounds.
Similar to the King salmon, Silver salmon are considered to be high-quality sushi-grade fish. There is a slight difference in taste between the two salmon varieties, but both are considered delicacies when served raw in a sushi restaurant.