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The journey begins with the selection of beautiful Norwegian salmon, sourced from a trusted fishmonger in Fort Lauderdale. The host emphasizes the importance of fresh fish, declaring that quality salmon should never have a strong fishy smell. He instructs viewers on how to prepare the salmon, advising on the removal of the skin and bloodline, and suggests cutting it into medallions no thicker than one inch to ensure even cooking.
Sanitation Practices
Addressing common cooking concerns, the host explains his sanitation process, demonstrating how he maintains cleanliness by using a sanitizing solution in his kitchen. This note reassures viewers about hygiene while handling food, particularly raw fish.