By Consultant Chef
Seafood Specialist
Salmon is undoubtedly one of the most versatile and consumed fish in gourmet cuisine. But do you know how to identify a truly premium quality piece?
Eyes and Gills
The first step is visual. In whole fish, the eyes should be bright and convex. The gills, a bright red. Any sign of opacity or brownish color indicates oxidation.
Texture and Firmness
When pressing the flesh lightly, it should quickly return to its original shape. If the finger mark remains, the cell structure has already been compromised. Interspersed fat should be visible and white, ensuring juiciness.
Cuts and Utilization
For sashimi, use the upper loin. For grilling, the belly offers an incomparable flavor due to the high fat content. Using the fish entirely is a sign of respect for the ingredient and cost intelligence.
