How can you tell if salmon is good or bad?

The flesh of the fish is shiny, elastic and bright orange-red in color.

The color of the salmon is directly proportional to its nutritional value, and the darker the orange red, the higher the value and the fresher it is. Because the darker the color, it contains astaxanthin.

The higher the content. This is different from picking other fish.

Salmon, also known as salmon, is delicious and has a tight and delicious flesh that is pink in color and elastic. Salmon is rich in nutritional value and rich in unsaturated fatty acids.

A variety of common diseases can be prevented. Salmon is generally expensive, and it is much more expensive than ordinary fish. It is generally recommended to go to a large shopping mall or fish market.

Let's take a look at some ways to pick salmon and learn how to identify it. Ways to tell if salmon is good or bad:

1. Color: Real Norwegian salmon, the flesh is bright in color and firm. The skin of the fish is smooth and not cloudy. Fresh Norwegian salmon has an orange-red color and a marble-like fat distribution.

2. Feel: Fresh Norwegian salmon feels elastic to the touch, and it will slowly recover by itself when pressed, while fake Norwegian salmon is not elastic to the touch.

3. Taste: Fresh Norwegian salmon feels firm and full in the mouth, fish oil.

Rich and melting. The taste is sweet, the meat is smooth, the fat is uniform, and it is not greasy.

The fresh salmon meat is a vivid orange-red color, and the fat distribution is like marble with clear white stripes, the flesh is firm and the skin is smooth, and it will be quickly squeezed by the fingertips**, and its meat is elastic and smooth; Frozen salmon, on the other hand, is lighter in color with translucent or unclear white stripes. To preserve its taste, fresh salmon is best stored in 0 to 4 days and eaten within 10 to 15 days. Fresh salmon sashimi needs to be purchased and eaten on the same day, and the uneaten parts can be refrigerated in the refrigerator the same day or the next day.

When purchasing, one is to buy from formal channels, the other is to check the manufacturer and seller information on the package, and the third is to verify the product date. It is important to note that every Norwegian salmon has full traceability and can be traced back to it**.

Xihe butcher shop as an independent high-end fresh supermarket in Beijing, this problem is simply summarized by the following five points:

1. The color of the fish is distinct.

2. The flesh is firm and does not contain blood stains or bruises.

3. The skin of the fish is smooth and not turbid.

4. The fresh salmon meat is orange-red, and the fat distribution is like marble.

5. The eyes of the fish are clear, and the gills are bright red.

Why is salmon eaten raw? Salmon meat quality is good or bad, so to distinguish.

Salmon is a deep-sea fish, so the meat is very delicate, firm, elastic, and because salmon contains a certain amount of fat, it has a unique delicious and oily taste, and it feels very fatty and satisfying in the mouth.

Salmon, also known as salmon, salmon and sammon, belongs to the class of bony fishes, salmoniformes, salmon, mainly distributed in the waters at the junction of the Atlantic, Pacific Ocean and Arctic Ocean, and is a cold-water highly migratory fish, known as the "King of the Ice Sea" by the international food community. Both tuna and salmon are delicious, nutritious, and rich in bioactive substances such as EPA and DHA.

Nutrition facts. Farmed salmon and Norwegian salmon contain minerals and trace elements that play an important role in various physiological functions of the human body, such as calcium, phosphorus, iron, manganese, zinc, magnesium, copper, etc. Overall evaluation: Both are rich in nutrients, the crude protein content of Norwegian salmon is higher than that of farmed salmon, and the fat content of farmed salmon is higher than that of Norwegian salmon.

According to Chinese and Norwegian scientific research institutions, regular consumption of salmon can reduce the rate of cardiovascular and cerebrovascular diseases, salmon is rich in omega-3 high unsaturated fatty acids, which can effectively prevent cardiovascular and cerebrovascular diseases, and has a positive effect on brain tissue health.

When choosing fresh salmon, you can distinguish it from four aspects:

Looking at the fish's eyes, the clear and clean eyeballs are preferred, and the dull ones are defective;

Looking at the gills, it is bright red, the smell is fresh, and the gill filaments are slightly red or off-white, and it is not recommended to buy;

Looking at the fish body, the color is bright, elastic, and the body is complete, on the contrary, the color is gray and dull, stiff, and the body surface is not clean;

Looking at the fish, the fresh salmon meat is bright and fresh, shiny, with clear lines and solid flesh, and vice versa.

Palate: Fresh salmon feels firm and full in the mouth, rich in fish oil, sweet in taste, smooth in texture, uniform in fat, not too greasy. Rainbow trout, on the other hand, have lighter flesh in color, are more chewy, and are easy to distinguish in taste.

Salmon has a smooth taste, fat but not greasy, and here is how to eat salmon.

The meat on the salmon body can basically be divided into back, abdomen, and belly. Among them, the belly part has the highest fat content, suitable for making sashimi or something, and the taste is very good. The abdomen is slightly secondary, and most Japanese restaurants are used to make sashimi, although it is not as good as the belly, but the fat content is still higher than the back.

Then there's the back. And the salmon is also delicious when cooked. The back is generally more suitable for cooked eating.

There are many ways to do it, and it's generally very simple. Sprinkle a little salt and pepper, marinate for a while, and drizzle with lemon juice when cooked. Or the kind of compound seasoning sold in the supermarket, sprinkled and marinated for a while, fried or grilled is delicious.

Salmon cooked is the same as eating steak, and it can be cooked to different levels according to your preference. When salmon is cooked, the meat will be slightly harder than the grass carp you usually eat, because the salmon is relatively tight. Just control the degree.

I used to be really afraid of eating raw food, and I've seen too many reports of parasites, hahaha, I have inexplicably liked to eat salmon recently, sometimes I eat it with a slightly crunchy texture, sometimes I eat it with the texture of flour noodles, what is the taste of authentic salmon, old drivers.

In general, real salmon is very well textured, with deep lines, a pronounced texture cross-section, and a distance of about 3 to 4 mm between each two stripes. It's easy to discern this!

Although the meat of the counterfeit "salmon" is also red, if you look closely, not every fillet has stripes, some are completely smooth, and even if there are stripes, they are very shallow, and the stripe intervals are very narrow, which is actually salmon, not salmon at all.

Colour: Real salmon with a bright colour and firm flesh. The skin of the fish is smooth and not cloudy. Fresh salmon has an orange-red color and a marble-like fat distribution.

Feel: Fresh salmon feels elastic to the touch and will slowly recover by itself when pressed, while impersonated salmon is not elastic to the touch.

Palate: Fresh salmon feels firm and full in the mouth, and the fish oil is rich and melting. The taste is sweet, the meat is smooth, the fat is uniform, and it is not greasy.

Salmon (scientific name oncorhynchus) means "salmon" in English, and salmon is divided into salmonids and salmonids, so it is accurate to say that salmon is a salmon trout. There are two types of trout in salmonids: sea trout and rainbow trout.

Salmon, also known as salmon or salmon, is one of the most commonly used fish ingredients in Western cuisine. There are different types of salmon in different countries, with Norwegian salmon predominantly Atlantic salmon, Finnish salmon predominantly farmed large-sized red-fleshed rainbow trout, and American salmon predominantly Alaskan salmon. Salmon generally refers to the salmon of the salmonidae family Pacific salmon fish, there are many species, salmon and humpback salmon in the northeast of China.

Salmon knowledge: Salmon, also known as salmon, is one of the world's famous freshwater fish, mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia and the Americas. Salmon have flattened sides, raised dorsal prominence, sharp teeth, small scales, silvery-gray, and orange stripes during spawning.

Salmon meat is tight and delicious, pink in color and elastic. Salmon is the largest producer in Norway and is famous. But the best quality salmon is found in the waters of Alaska in the United States and the waters of England in the United Kingdom.

Salmon is one of the most commonly used fish ingredients in Western cuisine.

Salmon produced in our country is a type of salmon. It is a migratory fish, and it enters the river in groups from September to October every year to spawn, so September and October is the best time to catch salmon; It is produced in the upper reaches of Heilongjiang, Ussuri and Songhua rivers.

Salmon has few small scales and few spines, orange-red flesh, and delicate and delicious meat, which can be eaten raw directly and cooked into dishes, and is a fish loved by people. At the same time, the cod liver oil made from it is even more nutritious.

Why is salmon eaten raw? Salmon meat quality is good or bad, so to distinguish.

Look, smell, touch to observe the surface color, smell if there is a peculiar smell, touch it, try the feel.

1. Look at the eyes and gills: If you buy the whole salmon when selecting, you can first look at the eyes and gills of the salmon, if you look at the eyes of the salmon are relatively clear, and the pupil color is darker, the gills are bright red, and accompanied by red mucus, it means that the whole salmon is fresh, salmon can be purchased, if you find that the eyes of the salmon are not shiny, and the gills are black, it means that the salmon is not fresh.

2. Look at the fish skin and fish meat: Salmon is a huge size of marine fish, when buying salmon in the market, it is mostly salmon meat that has been divided, at this time, you can look at the skin and meat quality of salmon meat, see that the salmon skin is black and white and the surface has complete fish scales and has a certain luster, the fish texture of this salmon is clear and bright orange-red, if you find that the skin and meat of the salmon do not meet these conditions, it means that the quality of the salmon is relatively poor.

3. Feel and smell: feel and smell are also the two most important bases for people to choose salmon, fresh salmon fish meat is firm, there is obvious elasticity when pressed by hand, and it can bounce back as soon as possible after pressing, it will not leave obvious traces, and when you smell the smell of salmon with your nose, there will be a strong fish oil aroma and marine taste, but there will be no pungent odor. If you find that the salmon meat is not elastic and has a pungent odor, it means that salmon such as salmon has quality problems and is not easy to buy and eat.

4. Taste and taste: When selecting salmon, you can also judge its quality by its taste and taste, fresh salmon can directly support its own use, the salmon taste at this time is delicate and Yuyu, and the fish oil is distributed and eaten, there is a feeling of melt-in-the-mouth, its taste will be particularly fresh, is a rich marine taste. After cooking fresh salmon, the meat is still plump, and the taste is fragrant and oily but not greasy.

The only fish that is similar to salmon is rainbow trout, and the two look similar.

Norwegian salmon is generally cut into thick pieces, while rainbow trout is relatively hard, so you can't cut it so thickly, otherwise it will be hard to bite. Salmon can be cut very thick, firm and plump, and elastic, which rainbow trout does not have.

Salmon sashimi that is cheap, reddish in color, thin in thickness, narrow and clear in fat texture, and matte on the surface of the flesh is likely to be rainbow trout.

Salmon selection tips:

1. Color: The color of salmon is bright and the meat is firm; The skin of the fish is smooth and not cloudy. The flesh is orange-red in color and has a marble-like fat distribution.

2. Texture of the curd cover: Fresh salmon feels elastic to the touch, and it will slowly recover by itself when pressed, while pretending to be salmon is not elastic to the touch.

3. Taste: Fresh salmon feels firm and full in the mouth, rich in fish oil, sweet and fragrant, smooth meat, uniform fat, not too greasy.

Look at the size: Salmon is farmed in the deep sea, and its export requires the fish to be more than 1 meter long and weigh more than 12 catties; The counterfeit salmon will be relatively small, with a body length of about 40 cm and a weight of about 3-8 catties.

Look at the color of the fish: if it is a piece of salmon that has been cut, it can be identified by the color of the fish, and the salmon meat is mostly orange-red; The color of counterfeit salmon meat is not as bright as that of authentic salmon, and it tends to be dark red.

Look at the texture of the fish: to distinguish the real and fake salmon, you can also see the texture of the fish, the authentic salmon has obvious white lines on the meat, and the lines are very regular, clear and complete; The lines on the flesh of the fake salmon are not obvious or very fine, and the direction is very scattered.

Look at the thickness of the slices: the meat of authentic salmon is very tender, you can cut it into thin diagonal slices, and there are also thick pieces; Fake salmon is usually not cut into thick pieces because the meat is harder, but mostly sliced, otherwise it will be more difficult to bite.