In the world of sushi, sashimi, and signature fish dishes, it all starts with well-prepared fish. The taste, texture, and safety of your dishes—and therefore your restaurant’s reputation—depend on how you prepare your fillets. The method described below is equally effective for all members of the salmon family. We share expert advice from chef Ilya Chervenko and explain why Mizkan rice vinegar — must-have in a professional kitchen.
Why is proper salmon preparation important
Proper preparation of salmon is based on three key aspects. First, biosafety: preliminary deep freezing destroys parasites, in particular anisakid, and correct subsequent processing practically eliminates bacterial contamination. Secondly, moisture and fat control: the optimal ratio of these parameters ensures a delicate texture and rich flavor of the fillet. Thirdly, shelf life: professional processing technology extends the shelf life of the semi-finished product without losing its organoleptic properties.
Step-by-step preparation of salmon
- Cleaning. First, remove all large and small bones from the fillet, then cut it in half and remove the skin with one smooth movement of the knife. This preparation increases safety for guests and makes it easier to precisely cut thin slices for sushi or sashimi.
Salmon marinating. Thoroughly mix 70% salt and 30% sugar. In a large gastrobox, pour part of the mixture on the bottom, lay out the pieces of fish and sprinkle them generously on top. Salt draws out excess moisture and inhibits bacteria, while sugar balances flavor and stabilizes fat. After 20-30 min, the fillet becomes more elastic and is evenly salted.
3. Rinsing and drying. Rinse the salmon under cold running water to remove excess salt and sugar, and pat dry thoroughly with paper towels. Dry fillets hold their shape better, cut beautifully, and interact better with rice in rolls.
4. Disinfection. Evenly spray the fillets with Mizkan rice vinegar on all sides. The low pH of the natural antiseptic inhibits pathogenic microflora and fixes the bright pink hue of astaxanthin, extending the safe shelf life without foreign odors.
Mizkan rice vinegar — natural protection
Mizkan rice vinegar inhibits the development of microflora, enhances the taste of fish and eliminates foreign odors. Unlike alcohol disinfectants, it is gentle on the texture of the fillet and safe for food products.
Professionalism is felt in the little things: knives, cutting boards and gastronorms must be regularly treated with special products and the same Mizkan vinegar. This minimizes cross-contamination and maintains high HACCP standards.
Where to buy premium sushi ingredients
In «Morskyi Dim» you will find everything for making sushi and other professional products with fast delivery across Ukraine. We have a wide network of branches. Contact us - our consultants will help you choose the optimal assortment for your kitchen.
Professionalism is felt in the details — choose quality together with «Morskyi Dim»!