Slicing Salmon for Nigiri

You can follow these steps to prepare your salmon for nigiri or sashimi.

Label on premium scottish salmon from catalina op
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Premium scottish salmon in package from catalina op
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The above picture shows what you will receive from Catalina OP (offshore products) when you order their sashimi grade premium scottish salmon. To prepare, remove it from the plastic wrap (above right).

Removing the outer brown part

Trimming off outer brown part from premium scottish salmon
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Although this cut comes with the actual skin removed, there will probably be a slightly brown layer remaining. If desired, you can remove this by taking your sashimi knife and slicing it off by working it just under the brown part. 

Notice the thinner, left hand side in the picture above with the pretty lines? This is the belly part and is the best tasting and most visually appealing part of the salmon to use for nigiri.

I will spin this piece around in the pictures below to have this part on my left.

Slicing premium scottish salmon 1/8 inch thick at 45 degree angle for nigiri or sashimi
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Slicing premium scottish salmon 1/8 inch thick at 45 degree angle for nigiri or sashimi
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For Nigiri or sashimi slice off 1/8 inch slices at a 45 degree angle.

And keep in mind that you can slice the meat off of the other side also, but it won't have the beautiful lines like in the belly area.

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David Guthrie, EzineArticles Basic Author