鮭の皮は脂が多くて焼くとその脂に引火したりする事があるけど、今年食べたカッパーリバーサーモンの身はあっさりとした口当たり、皮の方も焼いている最中も脂が染み出てくるようなことがない
思いっきり身を付けて切り離したつもりでも脳裏に "もったいない" 感が働くのか今一つ薄目になってしまう 食べてみるとこの位が丁度よいかもしれないと思った４mm厚
焼く前に沖縄のヌチマースという塩をふってみた
身の方はハラミから背側に移る少し前、皮はお腹寄りがいい感じ
天然の大きなアラスカンキングサーモンも最近見かけるので今度はあちらを食べてみよう
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July 02, 2009
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