How to separate meat and thorn from salmon

hello guys how are you guys today, i try to share info on how to take a very fresh salmon meat and will certainly be cooked deliciously. How to prepare salmon by separating thorns and meat

Salmon is one of the most delicious and healthiest marine fish. Salmon contains high levels of Omega-3 fatty acids, which are good for the immune system as well as blood circulation. Salmon is also good for the heart, and includes low calories and fat compared to other protein sources. Therefore, start eating salmon and read this article to learn how to prepare and cook salmon.

Preparing Salmon

1.Buy high quality salmon. Salmon fish purchased at a grocery store or fish market should still have fish skin to keep the freshness and moisture. Try to buy a side (half) of whole salmon or a cut fillet at the thickest (middle) portion of the fish. Ask for cut pieces of salmon in the middle. Buy a salmon weighing 170 grams per serving for one person.

Avoid salmon with a strong fishy smell. Look for clean and damp salmon fillets.

2.Kknow the types of salmon. There are several types of salmon, all of which can be cooked in different ways.

Salmon Raja (or Chinook), known for having flavor and texture like butter. This species is the largest salmon species and has the highest concentration of omega-3 oils among other types of salmon. This type of salmon is also usually the most expensive.

Salmon Sockeye or Red Salmon, available more than the King Salmon. This salmon has a bright red-orange flesh color and a very rich taste. Red Salmon also has high fat and omega-3 fatty acids. Salmon is the most common in local grocery stores.

Salmon Coho, usually sold in supermarkets or grocery stores around August and September. This salmon has a lighter flavor than Salmon King and Salmon Sockeye, and is sometimes referred to as Silver Salmon.

Salmon Chum, most commonly used to make canned salmon. This type of salmon varies greatly in quality and is generally lower in oil content than other salmon types.

Salmon Pink Humpback (Red Humpback) is the most widely available type of salmon. Salmon is generally canned or smoked. Salmon Pink Humpback has a mild flavor and brighter lighter flesh.

3. Decide whether you want wild salmon or salmon grown in ponds. There is controversy about the effects of salmon cultivation on the environment. In particular, activists have alleged that the cultivated salmon has escaped and transmitted the disease to wild salmon. Supporters of wild salmon also show that salmon in the wild has a healthier diet than salmon cultivated, so the meat looks and feels better. Try asking fish venders or marketers about the pros and cons of wild salmon and cultivated salmon.

Wild salmon meat will also look more pink and brighter than the salmon cultivation type. Some salmon farmers inject dyes into the fish they cultivate to make them look as mild as wild salmon.

It has been reported that wild salmon contains more nutrients per serving of cultivated salmon, and several studies show that cultivated salmon contains more biphenyl polychloride (PCB) than wild salmon.

4. Remove the salmon skin, if you prefer to cook without skin. Some people prefer to keep the skin on the fish while cooking and eat it.

Place the salmon fillet on the cutting board with the skinned side down. Sprinkle one end of the fish fillet with salt to make it less slippery. Grasp the edge of the salt-saturated fillet and use a sharp knife to slice between the meat and skin slowly, until the fish is loosened from the skin.

Remove the skin or save it for use in other recipes. Some people like to make salmon skin to be crunchy to add to salad or sushi.

5. Remove the bone or thorn from the salmon, if any. Pull the bone from the fish one by one in the direction of the fish fiber fiber. Use your finger to remove it.

thank you hopefully useful and bye all. @pakiis