how to cook and process salmon so it's not fishy

Salmon is one of the seafood that is rich in nutrients, especially omega 3 contained in it.

Although Salmon is very well consumed, but for the people of Indonesia. Salmon meat is not so familiar that not everyone knows how to process it so it's not fishy.

 there are rules that can be applied so that the Salmon to be processed has tempting flavors and the nutritional content in it is still awake:

1. Buy frozen salmon

Reality of Salmon is not a Familiar menu for the people of Indonesia. Even salmon are easily searched in supermarkets than in traditional markets.

So buying frozen Salmon Meat will be very good. Nutrients in it will be maintained. Even salmon will remain fresh in frozen conditions.

If it is not immediately frozen, the salmon will smell and make it taste stronger. .

Get used to after buying directly freeze in the freezer and put it in the refrigerator to melt the ice.

2. Don't eat salmon without spices

When you want to eat salmon, don't eat it without seasoning. In particular, we can add some spices like onions and vinegar which produce a pretty good taste if the salmon is steamed or baked.

3. How to Process Properly

In addition, we also have to provide appropriate treatment to Salmon.

Here's how to process Salmon:

1. Split lengthwise from the lower mouth to the stomach to remove the innards.

2. On one side, cut the salmon head slightly behind the gills. Likewise with the other side until the salmon head is released.

3. The upper two halves of the head. This section can be used for appetizers (salmon head).

4. Place the back of the fish near us, while the stomach of the salmon is split facing forward.

5. Use a tako knife to take fish meat. From the neck, slice lengthwise the salmon flesh over the bone until near the tail. You have to pull it, don't zigzag it so the pieces are good.

6. Meat attached to the bones of fish can be dredged with a spoon. This section can be used to make sushi roll or spicy salmon hand roll.

7. Turn the fish so that the bone is below.

8. Are there fins left? Cut so that the meat is easy to fill. Fins can be baked.

9. Fillet again fish meat until the remaining bone and tail.

10. Clean the bones from the meat again.

11. Remove the thorns in the middle of the salmon meat (lengthwise) with tweezers. If there are still fins, discard them.

12. Cut 100 grams of meat.

13. Especially the washing stage, should be done before the cutting process is carried out. It's also not too long and uses too much water, because the meat can be destroyed and reduce the sweetness of salmon. Simply washed with running water until clean.

14. Use feelings in processing salmon, reversing salmon must be careful, besides soft salmon meat is very sensitive, if not careful it will have an effect when eaten

15. Wrap tightly with plastic wrap and store in freezer temperature of -20 C (temperature safe for seafood) for 1x24 hours to kill bacteria. This is so that the meat does not break when frozen and thawed again. The texture will remain solid.