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Slices no more than 1 cm thick
According to the current GOST 7449-96, fish from which the head, entrails, caviar and milk, vertebral bone, skin, fins, large rib bones have been removed, must be cut into slices no more than 1 cm thick… Before slicing a large fish fillet, it is allowed to cut it lengthwise into two halves.
Chilled fish slicing
2. The GOST does not specify, but lightly salted fish in the form of fillets and slices, as a rule, is made from chilled trout and salmon. This product has a natural taste, fresh aroma and natural color. Frozen fish slices are 30% cheaper, they are more slippery, friable and paler. Good quality fish should be pink. Too bright color indicates that the fish is farmed and may have been fed with special food that affects the color. Too dark, “dull” color indicates the old age of the fish.
Fish does not swim in brine
Vacuum packaging with fish can be of any shape (rectangular or square), it can consist only of polyethylene, the so-called “vacuum envelope” or include a base (substrate) made of cardboard – skin packaging (from the English skin – “skin”). It does not matter which form the manufacturer chooses – the main thing is that the air from it is well pumped out and the fish did not swim in the brine… The presence of liquid is a sign of a violation of the technology during the preparation or packaging of the product.
The slices are laid out on a display case with a refrigerator
If you buy fish cut directly in the store and not vacuum packed, be sure to pay attention to where exactly the cut is laid out in the hall. You need to buy only the fish that is in the display case with the refrigerator. If you bought just such a fish, do not put it in the freezer at home. The delicate fish does not like temperature changes.
Slicing from the correct portion of salmon – closer to the head
Unfortunately, producers sometimes do not write from which part of the fish fillet or slicing is made. The most tender and fatty meat is closer to the head. If dark parts are visible in fish slices under the vacuum film, then this is the tail. Some cut out this “darkest” meat and in vain. You do not need to cut it, unless you are too picky about the appearance of the cut. This is quite edible and tasty meat.
Avoid buying cuts with white film, bones, wrinkled and bruised. It’s a marriage!
Correct salt content
According to GOST, salmon grades 1 must contain no more than 8% salt, for grade 2 10% is acceptable.
Before serving, vacuum-packed fish slices must be allowed to stand at room temperature for 15-20 minutes. Give her time to catch her breath!