Grilled Salmon with Herbs
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
Salmon is also called Salmon or Salmon, the scientific name is salmon. It is mainly distributed in the northern part of the Pacific Ocean and the northern regions of Europe, Asia, and America. The salmon has a flat side, a raised back, sharp teeth, small scales, silver-gray, and orange stripes during spawning. The salmon meat is tight and delicious, the flesh is pink and elastic. Norway has the largest production of salmon and is also very famous. But the best quality salmon is produced in the waters of Alaska in the United States and England in the United Kingdom. Salmon is one of the more commonly used fish ingredients in western food.
How to choose salmon: (Baidu information)
Salmon, like other fish, pays attention to freshness. According to the best-in-class BOSS and senior Japanese cuisine expert, to see whether the salmon is fresh or not, it is necessary to observe the taste, feel and color.
Color: Fresh salmon will have a faintly flowing luster with a moisturizing feeling. The stale salmon will lose that layer of luster and the color will be dull and dull. If you are buying raw salmon, it is best to open the gills of the salmon and take a closer look. Fresh salmon gills are bright red, while unfresh salmon will turn black.
Feel: Fresh salmon will feel elastic to the touch, and it will slowly recover by pressing it down. Stale salmon is solid to the touch, and woody and inelastic.
Taste: Fresh salmon will feel firm and plump in the mouth, rich in fish oil, and a feeling of melting. As for stale salmon, it will feel scattered and moldy in the mouth.
In addition, if you are going to the wholesale market to buy raw salmon, it is best to pick the chilled fish that arrived that day, because some unscrupulous sellers will put the salmon that cannot be sold out that day in the cold storage, and then thaw the salmon on the next day and sell it again. After thawing for many times, the protein decomposition of salmon is intensified, and the hygiene and quality are worrying. "
How to choose salmon: (Baidu information)
Salmon, like other fish, pays attention to freshness. According to the best-in-class BOSS and senior Japanese cuisine expert, to see whether the salmon is fresh or not, it is necessary to observe the taste, feel and color.
Color: Fresh salmon will have a faintly flowing luster with a moisturizing feeling. The stale salmon will lose that layer of luster and the color will be dull and dull. If you are buying raw salmon, it is best to open the gills of the salmon and take a closer look. Fresh salmon gills are bright red, while unfresh salmon will turn black.
Feel: Fresh salmon will feel elastic to the touch, and it will slowly recover by pressing it down. Stale salmon is solid to the touch, and woody and inelastic.
Taste: Fresh salmon will feel firm and plump in the mouth, rich in fish oil, and a feeling of melting. As for stale salmon, it will feel scattered and moldy in the mouth.
In addition, if you are going to the wholesale market to buy raw salmon, it is best to pick the chilled fish that arrived that day, because some unscrupulous sellers will put the salmon that cannot be sold out that day in the cold storage, and then thaw the salmon on the next day and sell it again. After thawing for many times, the protein decomposition of salmon is intensified, and the hygiene and quality are worrying. "
