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When buying a fish, you first have to ensure that it’s fresh. The scales should be lustrous and shiny,
the eyes bright, clear and convex,
and the gills bright red. Then there’s the smell… these are all signs that don’t lie.
Feel it! The flesh should be firm to the touch without retaining the impression of your finger.
To scale the salmon, simply scrape it with a knife blade from the tail to the head in an up-and-down motion.
Repeat on the other side. Don’t be afraid to make broad strokes. The skin is very resistant.
The salmon is now ready to cook. You can also bone it, depending on the recipe.