Like Im sure there is a difference between an expert cook and just some random person, so what is the expert doing?
In: Other
I run a couple sushi restaurants in the US and can talk a bit about this a bit. First is the salmon fish quality.
There’s generally four main different country of Atlantic salmon used in sushi. The best is Scottish salmon, the second is Norway salmon, next is Canadian salmon, and last is Chile salmon. Scottish salmon is rarely used because of its high price and your average customer wouldn’t be able to appreciate it. Scottish are fattier and has more belly meat. We generally use Norway salmon for our stores for sashimi and sushi. Norway salmon have a brighter color( it has a brighter and fuller orange hue compared to other Atlantic salmons, also keep in mind that all farmed salmon are orange, while wild salmon are red in color) have more of a give when poked and the meat are firmer.
Canadian salmon and Chile salmon are still Atlantic salmon but duller in color. If you compare Norway side by side with Canadian and Chile, you can easily spot which is which. Chile salmon meat is less firm, have more of a fishy flavor (preface that Atlantic salmon isn’t fishy at all compared to other fishes, this is just a relative comparison of Chile to the other salmon types).
The next most important thing is the quality of the rice. Not all rice are the same. The temperature that the rice is kept at is key, and the amount of vinegar that’s added. Ideally you want fresh rice that’s been harvested recently. The brand most places use is Nishiki rice, the higher end sushi places may use tamaki or imported Japanese rice. Quality Japanese grown rice is really good compared to the stuff we get over here, it makes a world of difference.
Latest Answers