When it comes to pairing food, wine must always take into account the main ingredient as much as its parts and its cooking. The combination of each portion of the fish is closely related to how it is cooked as cooking alters the taste of food and makes it more or less fat and more or less tasty. So today I will talk about the three cuts of salmon and why it is important to make choices based on both their% of fat, and based on the type of cooking chosen.
Salmon is a sea fish or fresh water fish that is excellent for preparing Sushi and Sashimi. The salmon is filleted on both sides and then deprived of the head and tail. The cut of the slice must be diagonal and not exceed half a centimeter. To evaluate the freshness of the salmon it is necessary to look at the color of the meat and the fat that must be alive and shiny. Also it should never be too melt in your mouth. For any preparation it is better to choose wild salmon, that of breeding is a valid substitute only if raised in the open sea. The wild salmon in fact depending on the periods in which it is caught may have fatter or more boiled meat: this is because it is a fish that also makes large movements and has a very varied diet, even if it mainly feeds on Krill to which it owes its characteristic red color. At taste level it is always tastier than any farmed salmon, which is fed with grain pellets and other fish. The price and quality of the meat of wild salmon also affects the seasonality: from May to October the current of rivers goes back to lay their eggs and they are much easier to fish.
Unlike the Tuna, it is much harder in salmon to recognize the various cuts because the color difference is much less evident. However, as also happens in tuna, the different cuts of salmon give us very different meats that require different wines for a perfect match.
This meat is rich in fat and is characterized by a tendency very sweet and a great melt. Due to its morphology and its organoleptic characteristics it is perfect for tartare. The ideal is to consume it with the less use of condiments so as not to overwhelm its delicate taste. For all these reasons the ideal combination is with a sparkling wine, which thanks to the carbon dioxide, perfectly degreases the mouth. The best is to choose a wine that is not overly scented to avoid contrasting the delicate flavor of this meat.
This part of the salmon has a percentage of fat equal to that of the meat. That’s why it’s the best part to prepare sushi and sashimi. Given the percentage of fat still very high and the taste a little ‘more pronounced belly, it lends itself well to be combined with a sparkling or still Italian white wine, also quite fragrant. If you choose a white wine with a light sugar residue you can also use soy sauce very successfully.
In this part of the salmon, considering the fillet of this fish, there is about 60% of fat. For this reason it is perfect for preparing grilled or grilled salmon. In fact, with these preparations the salmon loses fat during cooking and it is preferable to use fatty meats to maintain a pleasant tenderness on the palate. Italian wine that goes well with perfection is a young and fruity rosé wine.
Second choice and tail
The cut near the tail and the tail itself are the less prized parts of the salmon. This is because at this point there are so many nerve endings and blood vessels and the fat is not homogeneously distributed. With this part you can make prolonged cooking and dips, such as fish ramen. For this preparation the ideal is a young and light red wine.