Different parts of salmon in SALMA LAKS
In 2018, when I set foot on the land of Norway, I rushed into the supermarket with eager anticipation. My heart was already yearning for the delectable salmon sashimi that had me salivating. After all, Norway is the homeland of salmon, a great exporter of this delicious delicacy to China!
I couldn’t wait and approached a supermarket staff member, thinking that this time I would definitely find the sashimi that would make me cheer with joy. However, she seemed unfamiliar with salmon sashimi and hesitated, seeking advice from her colleagues. I waited patiently, muttering to myself, “Salmon sashimi is not a regular dish in Norwegian households, no wonder she’s not too familiar with it.”
Finally, after some discussions, she finally spoke up! “Salma Laks!” she said enthusiastically. I immediately nodded with gratitude. So, Salma Laks was the synonym for the mouthwatering salmon sashimi I had been dreaming of! I picked up a package, deciding to make it the star of my first feast in Norway.
Five years later, I returned to Norway, and this time I stayed there for a more extended period. I felt very happy to be able to buy Salma Laks directly from the supermarket. Although inflation in recent years had caused prices to soar, the occasional small indulgence could still add a little excitement to my life.
Because I only remembered the Salma Laks brand, when I saw the words “SALMA LAKS” in the supermarket, I quickly chose a package of about 170 grams suitable for a single serving of salmon. However, when I tasted it, I found something was off. The texture and taste were completely different from the previous time. The texture was lighter, but the flavor was not as rich as before.
I picked up the package and examined it closely, and found it was labeled as “LEAN BACK LOIN.” Then, I logged on to Salma Laks’ official website and discovered that their products were divided into “LEAN BACK LOIN” and “RICH BELLY LOIN.” It suddenly dawned on me that I finally understood why this time’s salmon sashimi was so different from the last time. The previous time might have been “RICH BELLY LOIN,” while this time I had chosen “LEAN BACK LOIN,” which indeed had a distinct difference in texture and taste.
LEAN BACK LOIN VS RICH BELLY LOIN
LEAN BACK LOIN is the back part of the salmon, from above the eyes to the tail. The muscles here are typically firm as they support the fish’s body and swimming movements, resulting in lower fat content. The flesh in this part is tender and suitable for various cooking methods.
On the other hand, RICH BELLY LOIN is the belly part of the salmon, where the muscles are relatively soft. The belly muscles store energy and protect the internal organs, leading to a higher fat content. It is precisely because of the fat in this area that RICH BELLY LOIN becomes the most flavorful and sweetest part of the salmon, contrasting with the lean and refreshing texture of LEAN BACK LOIN. RICH BELLY LOIN is particularly suitable for grilling and frying, as the fat releases a rich aroma. Additionally, there is more quantity of meat in the belly part compared to LEAN BACK LOIN.
According to MyFitnessPal data, every 100 grams of LEAN BACK LOIN contains 142 calories and 4.5 grams of fat, while every 100 grams of RICH BELLY LOIN contains 216 calories and 13.8 grams of fat.
Which SALMA salmon is best for sushi?
So, which type of salmon is more suitable for making sushi? Let’s find out! The traditional salmon sushi uses the LEAN BACK LOIN, which aligns with the information on the SALMA LAKS official website. Sushi made with LEAN BACK LOIN has a milder taste, catering to those who prefer the authentic flavor of salmon and enjoy the crisp and tender texture of raw fish.
However, an increasing number of food enthusiasts have grown fond of RICH BELLY LOIN sushi, which uses the belly part of the fish. This type of sushi is perfect for those who enjoy a soft and flavorful texture and are eager to experience diverse and layered flavors.
Apart from the classic Nigiri sushi, sushi rolls have also gained immense popularity. In Western countries, whether it’s seaweed-wrapped sushi rolls or modified California rolls, people love to pair them with rich sauces such as mayonnaise, teriyaki sauce, or ginger sauce. Salmon is a common ingredient used in sushi rolls. If you enjoy making these rolls, make sure to choose the RICH BELLY LOIN part of the salmon, as its robust flavor can withstand the intensity of the sauces without being overpowered.
Eating Salmon Sushi
Both types of sushi can be enjoyed with soy sauce and wasabi. The specific method is to dip the wasabi and soy sauce on the salmon slices, but avoid dipping the rice directly into the soy sauce. If the rice comes into contact with the soy sauce, it will quickly seep into the rice, making the entire sushi overly salty and masking the delicious taste of the fish itself. This is a common misconception that many people have when eating sushi. They often use their chopsticks to pick up the entire sushi and dip it into the soy sauce dish, which is the wrong approach.
At the same time, it is important to pay attention to the order of eating sushi. If you are preparing or ordering both salmon sushi and salmon belly sushi, please try the salmon sushi first and then the salmon belly sushi. This tasting order, from light to rich flavors, helps your taste buds gradually accept different tastes. If you eat the salmon belly sushi first and then the salmon sushi, you might find the salmon sushi to be somewhat bland.
Of course, many professional Japanese restaurants provide pickled ginger slices made with vinegar, sugar, and salt. Although these ginger slices have a strong flavor, the pickling process, which uses a significant amount of vinegar, helps to counteract any lingering greasiness on the palate. This way, when you move on to the next dish, you won’t be confused or disturbed by the flavors of different foods. This effect is somewhat similar to drinking carbonated beverages, but since carbonated drinks often contain high levels of sugar, I do not recommend pairing them with sushi or other dishes that emphasize fresh and natural flavors of the ingredients.
With this article, I hope you have a better understanding of the methods and considerations when using SALMA LAKS to make sushi in Norway. Enjoy this delicious journey of salmon sushi!
