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Thread: Salmon with Mioroshi

  1. #11
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    Chef Niloc's Avatar
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    1st filet you looked like a pro, 2nd one still giving you trouble? I'd flip the fish over bone side down befor starting to cut the 2nd side.
    Also with the skin. I dont know the " true japanese way" of doing it but knowing they like to broil the skin for "salmon skin rolls" I'd think they would try and remove it in one piece? The very fatty dark part is left on the skin when you cook it this way. Every place I have worked we :
    1. Descale the fish.
    2. Rub the fish down with salt
    3. Squeegee the salt off with a sharp knife to get the black oils out.
    4. Filet the fish
    5. Portion The fish
    6. Cut skin and fat off

  2. #12
    Mmm... yes, the dark fatty muscle with the skin is a big part of what makes broiled salmon skin nice. Doesn't have to be there - the crisp skin on its own is good too - but it is of course extra flavorful with the fatty tissue along with it.
    Len

  3. #13
    Senior Member mpukas's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    1st filet you looked like a pro, 2nd one still giving you trouble? I'd flip the fish over bone side down befor starting to cut the 2nd side.
    Also with the skin. I dont know the " true japanese way" of doing it but knowing they like to broil the skin for "salmon skin rolls" I'd think they would try and remove it in one piece? The very fatty dark part is left on the skin when you cook it this way. Every place I have worked we :
    1. Descale the fish.
    2. Rub the fish down with salt
    3. Squeegee the salt off with a sharp knife to get the black oils out.
    4. Filet the fish
    5. Portion The fish
    6. Cut skin and fat off
    That's interesting that you cut the skin and fat off after the portioning.

  4. #14
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    1st filet you looked like a pro, 2nd one still giving you trouble? I'd flip the fish over bone side down befor starting to cut the 2nd side.
    Also with the skin. I dont know the " true japanese way" of doing it but knowing they like to broil the skin for "salmon skin rolls" I'd think they would try and remove it in one piece? The very fatty dark part is left on the skin when you cook it this way. Every place I have worked we :
    1. Descale the fish.
    2. Rub the fish down with salt
    3. Squeegee the salt off with a sharp knife to get the black oils out.
    4. Filet the fish
    5. Portion The fish
    6. Cut skin and fat off
    Yes, I have no problem flipping the fish over and removing the second filet.




    For me that is the traditional way and how I was taught and how I've done it a million times. However I'm still practicing the way shown here. What I find is there is a lot less meat left on the bone this way for me anyway. As shown by comparison in the vids. Hopefully I'll have it down pat next season.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #15
    Senior Member Miles's Avatar
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    Nice work!

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