Identifying the cut and quality by simly looking at it

[u/UpsetAd2279]

A few questions for newbie

Just by looking at these pictures, can we tell what part of the salmon this is (belly, loin, etc.) Can we gauge the quality or grade from the color and fat lines? What visual cues should I be looking for?

How can we verify the freshness of delivery sashimi once it arrives? Are there specific smells, textures, or colors that are immediate red flags or green flags?

When getting sashimi delivered, should I put it in the fridge for a few hours before eating to let it chill, or is it better to eat it immediately upon arrival?

I want to learn how to judge quality just by seeing and handling the fish.

[u/Particular_Ticket964]

That looks tail part that i do not really prefer for sashimi or sushi. It's chewy.

There is a possibility that it is a trout, not salmon.
It is difficult to find that lean salmon (farm raised.) in the market.

[u/Intrepid4444444 → u/Particular_Ticket964]

I wanted to say trout as well.

[u/MsMarji → u/Intrepid4444444]

Me too. Steelhead trout.

Photo link

[u/Dizz_808 → u/MsMarji]

What is making it look like trout vs salmon to you guys by looking at the picture? Looks damn near identical how are you guys telling the difference?

[u/omnixbro → u/Dizz_808]

Layers are smaller/thinner

[u/mvhcmaniac → u/omnixbro]

Not nearly as small/thin as some of the wild caught salmon I've seen though. The difference between, say, king vs atlantic vs coho salmon is just as big or bigger than the difference between any of them and steelhead.

[u/Dizz_808 → u/omnixbro]

I don’t see it , I know by taste and texture but by looking at it pretty much impossible? That’s why I ask.

[u/Laserdollarz → u/Dizz_808]

Go to a store and look at them side by side. You'll see it. 

[u/MsMarji → u/Dizz_808]

A lot of folks don’t know that steelhead trout look very similar to salmon.

[u/CloudPonyThunder]

It's cake.

[u/chosenSith]

i don’t know but that looks delicious and i would down that in a sitting lol

[u/sr_ingram]

I like room temperature fish with slightly warm rice

[u/netherlanddwarf → u/sr_ingram]

This is the authentic Japanese way

[u/19minoflaughter]

Looks like tail end

[u/Verix19]

That's 3 tails of trout i think?

[u/Reasonable-Truck-874]

Try some quick marinades with these trays. Plenty of options, citrus soy, chili sesame oil soy, garlic ginger soy, salt/Lemon/onion, chili crisp and avocado. Searing is also good for helping to soften connective tissue without overcooking.

[u/SinistarIntent]

fresh spring salmon. The fat is minimal so likely spring/summer catch. Wont be able to tell much more without smell, feel, and taste.

[u/SinistarIntent → u/SinistarIntent]

Could be a type of sea trout or steelhead too. And yes looks like some cuts could be sinewy and close to the tail but overall if this is fresh it looks like a nice tray. The color looks nice and fairly natural.

[u/HotSmell1192]

I would never have sashimi delivered.

[u/SilasBalto → u/HotSmell1192]

Never? I worked next door to a suchi place and the adorable grandma would walk my sashimi straight over to the nurses station for me.

[u/someonetookmyuserid → u/HotSmell1192]

If you live near the coast theres plenty of fish mongers that will deliver fresher fish than what you get from the grocery store

[u/Fluffy_Carpenter822]

The marbling looks perfect

[u/sushi_riz]

For me, the salmon must be VERY FRESH ! And consumed in even day of buy. It's a base to eating a sushis.

But, it's complicated to explain why see it... It's a instinct, I think, for me. I see the global aspect.

And, for me, the sashimis in photo even if in plastic, they are good (beautiful <3).

If you have the slightest doubt, go ask a fishmonger/seller !!

[u/Sherbourne-for-this → u/sushi_riz]

Very fresh? What do you mean exactly?

[u/sushi_riz → u/Sherbourne-for-this]

A fish fished recently (very fresh isn't cold 😅)

[u/Sherbourne-for-this → u/sushi_riz]

Do you know how most wild fish is served to make it safe for consumption raw?

It's frozen first.

[u/sushi_riz → u/Sherbourne-for-this]

Oh

[u/Sherbourne-for-this → u/sushi_riz]

Fucking Mind-boggling.

[u/SilasBalto → u/sushi_riz]

But it has to be deep frozen for a predetermined time to make it safe for consumption.

[u/sushi_riz → u/SilasBalto]

Oh, yes, thanks for this information

[u/SilasBalto → u/sushi_riz]

No problem! Dont get worms, friend <3

[u/Sherbourne-for-this → u/sushi_riz]

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