If the meat is really good, why fry it? This is my impression after eating it.

I ordered a small mixed portion, which included filet puff pastry, salmon puff pastry, and cartilage puff pastry, two or three pieces each, and the store would reheat them.

The boneless filet crispy tastes good, probably the most delicious one, and the meat quality is good. The cartilage cake tastes too greasy. Maybe the cracks in the frying pan are too easy to trap oil, or maybe the oil is simply not removed properly? Salmon puff pastry also has a similar problem. This may be because it is Norwegian salmon belly meat, which has a lot of fat. In addition, it has fish bones, which makes it troublesome to eat and does not taste like salmon. Overall, I only recommend the filet.