The fatty salmon at my work, as well as other sushi restaurants I’ve tried is no
by Gold_Sheepherder_677
5 Comments
PearlyPINapple
Is that silver fishy smelling or slimy, nor has any tough skin or scales left over(which indicates lazy prep) then, it’s perfectly fine to eat. The inside of that silver lining cut looks fatty to me, indicating the chef prepped with intent on rich presentation and flavor. If it’s not enjoyable, good thing you enjoyed three more pieces. live and learn🤷✅❤️
ultimoze
That silver layer is proof of the sushi chef’s excellent knife skills to be able to remove the salmon skin with minimal wastage and damage to the fat and flesh of the belly.
Legitimate_Jury
The silver lining is referred to as gin. You see it a lot on iromono and Hikarimono.
Usually it’s discarded on salmon in the west, but around the belly meat it’s especially shiny. To properly skin the belly and leave the whole later of gin intact takes a decent amount of knife skill and is 100% intentional.
AirsoftNiko
Pretty good! Also OP let us know how it taste like
5 Comments
Is that silver fishy smelling or slimy, nor has any tough skin or scales left over(which indicates lazy prep) then, it’s perfectly fine to eat. The inside of that silver lining cut looks fatty to me, indicating the chef prepped with intent on rich presentation and flavor. If it’s not enjoyable, good thing you enjoyed three more pieces. live and learn🤷✅❤️
That silver layer is proof of the sushi chef’s excellent knife skills to be able to remove the salmon skin with minimal wastage and damage to the fat and flesh of the belly.
The silver lining is referred to as gin. You see it a lot on iromono and Hikarimono.
Usually it’s discarded on salmon in the west, but around the belly meat it’s especially shiny. To properly skin the belly and leave the whole later of gin intact takes a decent amount of knife skill and is 100% intentional.
Pretty good! Also OP let us know how it taste like
Chef is top tier with a knife … Yum