Iron chef challenge! - Fail badly :(

Been dreaming to eat Salmon till I am full! Keep searching around at Giant and Tesco Hypermarket for the whole salmon and I missed 2 times on the Norway-gen Salmon offer from Giant. But at last I saw it at Tesco but was not under the offered item. Anyhow, I just can't let go the chance again. BUY!!! 4.3kg whole salmon, bring it back together with my son.


From the picture here you can imagine how much I love salmon. (photo taken via my cell phone)

That is huge salmon!!! I had bough the fish over... but how to cut? First time cutting salmon and I had failed the mission. To cut a salmon, you really need to have the skill. Now I understand why Japanese Restaurant is charging so expensive for sashimi. The equipment that they used and the skillful worker that they train is no different with a photographer. You will need to have at least 2 very sharp and thin knives. 1 long sushi knife and 1 big sushi knife. The Salmon flesh is stack layer by layer and it is not nicely join together, it is oily as salmon contain a lot fat in between. If you could not figure the Salmon fish bone, you could eventually spoil the texture of the flesh when you are trying to cut the flesh out. Without a sharp knife, the salmon flesh will be clamp on your blunt knife direction and spoil the flesh texture. Cutting Salmon you need to be 1 cut, 1 direction and no return for second cut on the same location, else the texture will be spoil. That is why Japanese invent the sushi knife is just for cutting sushi to remain the tasty and juicy of the raw salmon.


A set of sushi knife you must have in order to eat sashimi.

Japanese sushi knife has only 1 surface is sharpen but the other surface is a flat surface and it is very thin. This knife is special made to slice the raw material to thin slices. 1 surface that is flat will help you to cut the salmon flesh straight, while the other side with the angle surface is to split the cut flesh a part. It helps to produce a thin and accurate cutting line. That is why most of the sushi restaurant are the high class restaurant. The chefs were well train to cut the sashimi into slices without miss, spoil the texture, equal size of slices and fast.

Last, a simple salmon sashimi is serve together with the Unagi source which is the sweet source we eat at more of the restaurant. Unagi source is not cheap as well. 1 small bottle about 1.5 bottle of Sushi King soy source bottle cost RM 14.90. That is why some of the restaurant they serve upon customer request. Here is the bottle of the unagi source to share.



IMPORTANT NOTE: Salmon has high contain of Mercury on its flash.... Do not give it to your baby that below 1 year old. This is the advise from doctor.

Now we have too many salmon at my refrigerant.... I have to start preparing some menu for iron chef to cook!
Salmon skin + sashimi salad
Salmon sashimi add with unagi source
Salmon Teriyaki
Salmon belly sashimi and sushi
Salmon head curry
Salmon plum source bake
Salmon fried rice

YUMMY!!!