Sashimi salmon on the plate how the phoenix is posed

Phoenix on a flat plate is arranged by rolling the salmon fillet into a cylinder, leaving a little space at both ends, and then using a small piece of salmon fillet to make the head of the phoenix, placed on one end of the cylinder. This presentation is aesthetically pleasing, highlights the texture and flavor of the food, and increases the appetite of the diner. Technically, this presentation requires delicate cutting skills and patience, as the salmon slices need to be cut to similar widths and lengths and rolled up one by one to hold the shape. The preparation of the phoenix head requires cutting small pieces of salmon fillet and taking some time to make the exact shape. Plating is not just a craft to make food beautiful and tasty, it is also an attitude and an art. Sashimi salmon on a flat plate phoenix presentation requires basic cutting skills and knowledge of plating, as well as patience and skillful technique to get it right.