I ordered salmon sashimi from a local spot and noticed it was oiler than other salmon sashimis I’ve had. The way it was cut also seemed different and I’m not sure if that’s as a result from the type of cut of fish or just how the chefs did it. I can’t quite pinpoint if there’s enough marbling for it to be belly so could anyone with salmon knowledge help me out? 🙂
by AvacadoMoney
17 Comments
Regular salmon sashimi still tasty tho😋
I thought Toro was specifically tuna?
Salmon belly is pretty thin, so no, that’s not salmon belly. And please don’t say “toro” for anything that’s not tuna. It’s like calling pork chops “ribeye”.
This appears to be fatty but normal pieces of Atlantic salmon
I don’t know if that is belly (toro) or not. However, I do know that your plate of salmon looks delicious.
That’s definitely from the top loin, so not belly.
no, wrong color and texture, if you search it in google images you will see the difference.
Belly has thicker fat striations. This is not the belly
Not educated enough to tell you, but I can tell you I’d eat the hell out of it
I have otoro on my belly
That is some farmed ass Atlantic salmon
Not belly. Just cut thickly
Did they charge you for Toro? You are not getting your money back.
Regular cut
Regular. You can tell by the pattern of the meat sections.
Thats how Atlantic salmon sashimi looks. Its very likely farmed so it has a bit more fat that one would expect from salmon. Most sushi places I goto will differentiate between wild and farmed, IF ASKED. The nicer ones only have wild.
Yeah that’s salmon loin. Probably just your run-of-the-mill farmed atlantic salmon. It’s pretty common to cut sashimi from it and save the belly portion for Nigiri since it’s more difficult to cut nice nigiri from the loin.