4. Avascularity. Epithelial cells DO NOT have ANY blood vessels but they are inverted (meaning they have a nerve supply) aka they have nerves-the epithelial tissues get their oxygen and nutrients from the blood vessels with in the connective tissue that underlies the epithelium.
Prepare the grill for direct grilling at 500ÂºF. once hot, clean the grill surface with a sturdy grill brush. For filets that are 1-inch thick, we grill the salmon for a total of about 8 minutes over a 500ÂºF fire. This should result in fish that is cooked medium to medium-well. Place each filet on the grill grate directly over the fire with the skin-side up. After about 5 minutes, the edges of the meat should begin to pull away from the grill. The salmon will release from the grill when it is ready to turn over. A few exploratory lifts at the edges should tell you whether or not it is ready.
Grill. Grilling is a dry-heat cooking method ideal for salmon steaks and thick-cut fillets that still have their skin. The skin prevents the salmon portions from falling apart as theyâre grilled; you should set skinless salmon on foil. A clean grill is of fundamental importance, as grit and grime make fish stick to the hot grate, which can result in mangled portions. Once your grill is medium-hot, brush the grate with vegetable oil. Season the salmon lightly with salt and pepper, and if desired, rub each side with a small amount of olive oil. Place the fish skin side up on the hot grill, cover it, and let it cook for about 4 minutes before turning it over to repeat the process.