How to make Norwegian salmon delicious, which is better Chilean salmon or Norwegian salmon

If you leave it fresh for a long time, you can eat it fried, boiled in soup and steamed, and the smell is too fishy.

How to make the fish head: Sprinkle with salt and pepper, drizzle with lemon juice (to remove the smell), and then bake and eat, it is very popular in Japan and tastes good! Personally, I love it!

Fish preparation: sashimi, pan-fried, because the meat is too tender, other methods are not recommended! Fishtail hasn't been done yet!

I don't understand!

Salmon sashimi is better, and the rest of the fish bones and heads are used for stewed soup.

There are a lot of ways to do this, open it and take a look, the video screen.

The above is so awesome that I want me to say that salmon or deboned and eaten raw is the king.

Norwegian salmon is better than Chilean salmon.

There are two kinds of salmon, one is Norwegian salmon and the other is Chilean salmon, Norwegian salmon has a smaller head, a sharper mouth, and yellow-orange flesh, while Chilean salmon has a larger head, and flat, with a lot of pockmarks on the body, and the meat is more colorful than Norwegian salmon.

Although it is the same salmon, the quality of the fish is very different, the meat quality of Norwegian salmon is more fatty, the quality is average, the color is lighter, and the number of artificial breeding is more, and the food has a relatively strong sweetness, while Chilean salmon has a tight meat, rich flavor, suitable sweetness, very good quality, after freezing, the color of the fish is pure, and the taste is good.

Introduction to Salmon

Salmon, also known as salmon, salmon and salmon, 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. Studies have shown that both tuna and salmon are delicious, nutritious, and rich in bioactive substances such as EPA and DHA.

There are more than 30 commercially valuable species of salmon, the most common being 2 species of trout and 4 species of salmon. 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.

The Norwegian fish has a small head, a pointed mouth, a pale yellow flesh color, and a rich and thick white fat layer, which gives people a very fat look and a very fragrant taste, and can be reminiscent for a long time after eating, and the meat is easy to disperse, and it is difficult to preserve and transport Chilean Atlantic salmon and Chilean Pacific salmon. Chilean Pacific salmon looks and is similar to Norwegian salmon in both appearance and cut. The only difference in taste is that it is relatively sweet, but it is not fragrant, the meat is not easy to disperse, and it is easy to preserve.

Chilean Pacific salmon is now widely available in the market with a large head and pockmarked tail.

Differences: 1. Appearance: Norwegian salmon has a short tip and a mouth like an eagle's beak, while Chilean salmon has a large and flat head, and some fish tails have pockmarks.

2. Taste: Norwegian salmon tastes very fragrant, but the meat is easy to disperse, which is difficult to preserve and transport, while Chilean salmon is relatively sweet, not fragrant and the meat is not easy to disperse, and it is easy to preserve.

3. Color: Most of the Norwegian salmon are semi-artificially farmed and semi-wild, fed with astaxanthin, the bright red part of the meat is darker and more vivid, and the Chilean salmon has less oil and lighter color, showing a slightly yellow color.

Dear you, the main differences between Norwegian salmon and domestic salmon are as follows:

1.The growing environment is different: Norwegian salmon grows in the sea near the Arctic Circle, the water temperature is low, the water is clear, and the sea water is rich in oxygen and nutrients, so the Norwegian salmon has delicate meat and delicious taste; Domestic salmon grows in China's fresh water or seawater, and the water temperature and water quality are quite different, which will have an impact on the growth and quality of salmon.

2.The feeding methods are different: Norwegian salmon adopts the stocking method, swims freely, eats sedan chair and lacks natural food, and the growth cycle is longer, but the meat quality is more lacking and healthy; Domestic salmon, on the other hand, is farmed, with a large amount of feed and drugs, and a shorter growth cycle, but it will have an impact on the quality and health of salmon.

3.Different: Norwegian salmon is relatively high due to its superior growth environment and feeding methods; Domestic salmon is relatively low.

In general, the difference between Norwegian salmon and domestic salmon mainly lies in the growth environment, feeding methods and other aspects. If you're after high-quality salmon, then Norwegian salmon is a great choice; If you pay attention to ** and taste, then domestic salmon is also a good choice.

The differences between New Zealand salmon and Norwegian salmon are as follows:

1. Appearance: Norwegian salmon has a short tip and a mouth like an eagle's beak, while New Zealand salmon has a large and flat head, and some fish tails have pockmarks.

2. Taste: Norwegian salmon is very fragrant, but the meat is easy to disperse, and it is difficult to preserve and transport, while the salmon in New Zealand is relatively sweet, not fragrant and the meat is not easy to disperse, and it is easy to preserve.

3. Color: Most of the Norwegian salmon are semi-artificially farmed and semi-wild, fed with astaxanthin, the bright red part of the meat is darker and more vivid, and the oil of New Zealand salmon is relatively small, the color is lighter, and the trapped mu is the color of pink and yellow.

The differences between Norwegian salmon and Chilean salmon are: the difference in appearance, the difference in the quality of the fish, and the difference in the growing environment.

1. The difference in appearance

There are two kinds of salmon, one is Norwegian salmon and the other is Chilean salmon, Norwegian salmon has a smaller head, a sharper mouth, and yellow-orange flesh, while Chilean salmon has a larger head, and flat, with a lot of pockmarks on the body, and the meat is more colorful than Norwegian salmon.

2. Difference in fish quality

Although it is the same salmon, the quality of the fish is very different, the meat quality of Norwegian salmon is more fatty, the quality is average, the color is lighter, and the number of artificial breeding is more, and the food has a relatively strong sweetness, while Chilean salmon has a tight meat, rich flavor, suitable sweetness, very good quality, after freezing, the color of the fish is pure, and the taste is good.

3. The difference in the growth environment

Norwegian salmon is generally used for food, so it is mainly artificially cultivated, wild often lives in a pure seawater environment, low salt, strong adaptability, fast reproduction, and does not like light, while Chilean salmon is mostly wild, mainly grows in relatively cold seawater, has higher requirements for dissolved oxygen, and the saltiness of the seawater is difficult to feed, and the activity is high.

How to pick salmon:

1. Try the taste

Fresh salmon will feel the balance in the mouth, the fish oil is plump, and it has the feeling of melting. As for salmon that is not fresh, it will feel moldy in the mouth.

2. Look at the color

Fresh salmon will have a faint flowing sheen with a moist feel. Stale salmon will lose that luster and the color will be dull. If you are buying whole salmon, it is best to break the gills of the salmon to take a closer look, the gills of fresh salmon are bright red, and the gills of fresh salmon will be black.

3. Touch it

Fresh salmon will feel elastic to the touch, and it will slowly recover on its own when pressed. The stale salmon is dead when it is touched and held on the erection date, and the wood is inelastic.

4. Look at the eyes and gills of the fish

Fresh salmon has clear eyes and dark and shiny pupils. The gills are bright red in color and have red mucus. For salmon that are not fresh, the gills will be black.

Difference Between Rainbow Trout and Salmon:

1、**。Salmon: Basically, the market price of the most expensive Norwegian salmon is about 80-100 yuan.

Rainbow trout: domestically farmed rainbow trout** is about 30 yuan catty.

2. Flesh color. Salmon: Norwegian salmon has an orange-yellow color, whiter white patterns on its surface, wider lines, and blurred edges. Canadian salmon, on the other hand, has a reddish flesh color and inconspicuous white patterns on the surface.

Rainbow trout: Low in fat, thin lines and hard edges, that is, red and white are obvious.

3. Thickness. Salmon: Fillets are generally cut into thick pieces (left and right) with a very thick thickness.

Rainbow trout: Due to the relatively hard meat, you can't cut it so thickly, otherwise it will be difficult to bite.

4. Luster. Salmon: When you look at the oily light, it will be faintly reflected in the light.

Rainbow trout: dim in the light.

5. Taste. Salmon: High-quality salmon can be cut very thick, so it gives people a firm and plump feeling as soon as it is eaten, and because it is elastic, it will have the feeling of the meat constantly squeezing the teeth and mouth when chewing.

Rainbow Trout: I don't feel that way.

Salmon. <>

Rainbow trout.