Get to know salmon in depth
Get to know salmon in depth
Embedded Files
Salmon can be found in the Atlantic and Pacific Oceans. This fish has been a central part of the culture and livelihood of coastal communities for thousands of years, as evidenced by ancient archaeological remains dating back 5,000 years. Local populations didn't just view salmon as a source of food, but also as a spiritual guide. Therefore, they utilized every part of the fish, even the parts that were not consumed, to create various materials and tools, without wastefulness.
Salmon is a nutritious fish with orange flesh
Salmon is a nutritious fish with orange flesh
Salmon contains omega-3 fatty acids, protein, vitamin B, vitamin D, potassium, and antioxidants such as carotenoids, which are beneficial
for the health and functioning of various systems in the body. Salmon may have more than just culinary value; it possesses disease-fighting properties as well.
Salmon Parts
Salmon Parts
1. Top Loin: The top loin is the upper part of the salmon, characterized by beautiful, distinct fat marbling, sweet and aromatic flesh, and a firm texture. It is considered the best part of the fish and is often enjoyed raw as Sashimi Salmon.
2. Loin: The loin is a premium cut that is slightly below the top loin. This part of the salmon has the notable benefit of being high in omega-3 fatty acids and featuring beautiful, distinct fat marbling. It is known for its deliciousness and exceptional nutritional value.
3. Belly: The belly is the part of the salmon with the highest fat content. It offers the most tender and flavorful experience, melting in the mouth. Like the top loin, it is popularly consumed as Sashimi. However, it is also commonly grilled, resulting in a slightly crispy exterior and a wonderfully aromatic and flavorful fat. It is truly irresistible. You can order frozen belly salmon here.
4. Second Cut: The second cut refers to the part of the salmon with less fat content, which is a section below the top three parts. It is suitable for those who prefer leaner options. Although it is not commonly used for Salmon Sashimi due to its lower fat content and less appealing fat marbling, it is still loved for its taste. This part of the salmon is suitable for dishes like salmon steak or grilling with salt and pepper. It can still be incredibly delicious.
5. Tail: The tail is a section with a similar low-fat content as the second cut. However, caution should be exercised while cooking it to avoid overcooking, as it tends to become tough when overcooked. It is not commonly used for Sashimi. However, it is often cut into pieces and used in salmon salads or prepared as lean and clean salmon steaks, which can be incredibly delicious.
Page updated
Google Sites
Report abuse