How to select quality salmon

by shwolff

Yesterday I starting to watch the film “Jiro dreams of sushi“, and this morning I struck up a short conversation with a chap at the fish counter who was carefully selecting his fillets — and who turned out to be a former Alaskan fisherman. So it goes.

What I was told: Look for meat that is shiny and firm. If you can see the scales, the ideal is shiny and free from patchiness.

The following post is a simple and helpful reference:

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