How to cut tuna?

Buy a fresh piece of salmon from the seafood market and put it in the freezer for 30 minutes, and then "town" it to be ultra-micro, which will taste better. At the same time, it also saves us the trouble of freezing ice.

2. Burn the chopping board and knife with medical alcohol or spirit Erguotou wine and disinfect it. Take the salmon out of the refrigerator and put it on the chopping block. Remove the skin of the salmon with a knife and throw it away.

3. Gently touch the vertical part of peeled salmon with your hand. If there is a fishbone left, you will feel it easily. At this time, it is necessary to gently pull out the fishbone with tweezers and scissors.

Generally, when we go out to eat salmon sashimi or Japanese food, the salmon slices will not be cut too thick. Since it is done at home, you don't have to consider your own costs like hotels outside. In fact, a slightly thicker salmon fillet is delicious. Hehe, cut it boldly, but not too thick.

5. Slice the salmon with a top knife and a straight knife, and control the thickness by yourself. Cut to the thin part of the fish belly, and cut with an oblique knife.