The expert weighs the penetration of the sushi salmon-from Tiktok

His method is a little like this:

1. Start with a farm salmon (perfect from a grocery store you trust, such as Trader Joe’s or Costco).

2. Freezing it. No, really – like its deep freezing. We are talking “Kill any independent worms” Freezing.

3. When the time comes to remove the ice, let it sit in a saline solution (a luxurious word salt water).

4. It is dry. Let it rest in the refrigerator for five hours.

5. Its slice is a thin slice like dreams of sushi chef depends on it.