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ẸWÀ ÀTI ÌLERA
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ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
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ÀWỌN OHUN WÍWỌ̀
Salmon Fillet, Skin On, Frozen Safe for Raw Eating
Cut a salmon's flesh off the bone along each side of the backbone and pull out the pin bones, leaving the skin on. For eating raw, as in gravlax, the fillet must first be frozen to kill parasites: at −20 °C or colder for seven days, or blast-frozen at −35 °C for 15 hours (FDA guidance).
The picture: a raw salmon fillet (photo by NjoyHarmony, Wikimedia Commons, CC0).
Olùbẹ̀rẹ̀
An hour, then 7 days in the freezer
Ìlànà
1
1
Scale and fillet
Scale and fillet
Scale the fish. Cut from behind the head along one side of the backbone to the tail, lifting the flesh off the bones in one piece; turn and do the other side.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ẹja salmon1 ẹyọÀwọn irinṣẹ́ tí a nílò:
Ọ̀bẹ ilé ìdáná
Pákó Ìgéǹkan Oúnjẹ2
2
Pin bones
Pin bones
Feel along the fillet for the row of small pin bones and pull each out with tweezers. Leave the skin on.
Àwọn irinṣẹ́ tí a nílò:
Ìdìmú3
3
Freeze for raw eating
Freeze for raw eating
Wrap the fillets and freeze at −20 °C or colder for seven days (or −35 °C for 15 hours). Check the freezer temperature. Thaw in the refrigerator.
Àwọn irinṣẹ́ tí a nílò:
Ìbòrí ṣíṣu
Fíríìsà
Ẹ̀rọ Ìwọ̀n Ooru
Òṣùwọ̀n Díjítà Ilé ÌdánáÀwọn ohun-èlò
1- 1 ẹyọÀyè
Àwọn irinṣẹ́ tó nílò
7- 1 vendor sell this, none ship to you yetÀyè
- Àyè
- Àyè
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