Step aside the Baja Hiramasa, step forward the Scottish Salmon! I bought a fresh whole Scottish Salmon from one of my favorite wholesale sustainable seafood markets in the city. I am someone who enjoys getting whole fishes as you know for sure how fresh it is by feeling, smelling, and of course seeing it. Of course part of the fun is testing your knife skills by filleting it yourself, knowing where it's from, and how it looks in a photo! Have you ever done this before? Let me know!
When it comes to the "feeling" sense, you can make sure it's good by ensuring there are no bruises on the body, no unwanted sliminess, and that it's relatively slippery to hold. If you have gone fishing before and held a live fish, you know exactly how it should feel.
When it comes to the "smelling" sense, you need to make sure it doesn't have a fishy smell. It should smell like the fresh ocean (or lake) it came from. The smell should be pleasant and if there is any sense of rejection or undesirable smell, it may not be that fresh.
Lastly when it comes to the "seeing" sense, you want to ensure the fish eye balls are perfectly crystal clear. Also another good indicator is to look at the gills and look for a deep red color. Also look to ensure there's no unexpected physical bruises on the fish.
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| Look at those Crystal Clear Eyes |
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| Filleting Commences |
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| Watch out for Bones! |
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| Nice Presentation after the Filleting |
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| Fillet Blocks |
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| Sashimi! |
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