Pardon my 5 minutes of naive

hongyihui

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I'm not really a food gourmet, and hence have some queries regarding food which I consume. 5mins of fool, lifetime a genius. Hahaha .

Okay I will cut the chase.

Which part of salmon is the best? I mean in terms of sashimi, salmon belly or the body?
 

twtan14

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The belly of course. It's the yummiest part due to the accumulation of fats.
 

twtan14

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Thanks! Always go buffet, just take whatever is on the line. Is belly also the most expensive part of the fish?

From what I have seen, the fish bellies are usually kept out of sight, so you need to ask the chef for it. Yes, they are sold at a higher price point.
 

derrickgoh

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Salmon belly. Just like tuna belly. For some fish, ppl go for the cheeks. Never tried for salmon and tuna's head is way too big to put on the table. :s13:
 

twtan14

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For salmon head, I normally eat it grilled. Both sides of the cheek/gill area the best.
 

hongyihui

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From what I have seen, the fish bellies are usually kept out of sight, so you need to ask the chef for it. Yes, they are sold at a higher price point.

You sound expert in the food scene. Kudos. Just curious, how much normally does a salmon belly sashimi cost?

And pardon my ignorant again. Between sirloin, ribeye, t bone, mignon fillet, steak chunks, which is the best? So many cuts and sometimes certain places that i go, when waiter ask me which cuts i want, i really go =~=
 

deodorant

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Between sirloin, ribeye, t bone, mignon fillet, steak chunks, which is the best? So many cuts and sometimes certain places that i go, when waiter ask me which cuts i want, i really go =~=
there is no "best" I guess. some cuts are fattier than others, some are more tender, some have beefier flavor. Depends on what you personally like in a steak.

If you value tenderness over all others, then tenderloin / filet mignon is for you. it's a very lean cut though, and tends to be less flavorful.

i personally like rib-eye and sirloin/striploin. these are fattier so you get a bit more fats.

rump, flank, -- these are muscle cuts so they have the 'beefiest' flavor but also tend to be tougher.
 
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