How to tell the real thing about salmon?

Chilled Norwegian salmon has a firm flesh with a fresh, natural red color. It is graded by weight and quality before packaging, but the quality is graded not only on the inside, but also on the exterior. If you're going to buy whole gutted fish, check it out:

whether the scales are intact and brightly colored; whether there is damage to the epidermis; Smell if the smell is similar to that of oysters, the smell of fresh seawater; The pupils of the fish should be dark and the eyes should be clear; The gills are bright red, not brown; The flesh of the fish is firm and elastic, and it can quickly bounce back when pressed with your fingers; The inside of the belly is smooth, and there are no blood, internal organs or blackened parts.

Distinguish the appearance (unkilled, sliced) first. Salmon has a kind of sparkling luster, faintly reflective in the light, the body is flattened, the back is raised, the teeth are sharp, the scales are silvery-gray and small, and there are orange stripes during the spawning period; The surface of the rainbow trout is dark, and the sexually mature individuals have a wide, bright red rainbow band of purple-red and peach-red along the lateral line, and the body is spindle-shaped, slightly flattened, with a large, oblique mouth.

Let's look at the texture first: the fat texture of salmon sashimi is coarse, loose and obvious, and the flesh color is orange and red. Rainbow trout, on the other hand, have a less pronounced fat line, a thinner texture, and a pale orange color.

Look at the thickness again: salmon is generally cut into thick pieces. Rainbow trout, on the other hand, cannot be cut so thick because of its hard flesh, otherwise it will be difficult to bite and generally be thin.

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. Although the meat of the "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 stripes 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.

Real salmon with a bright color 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.

Fresh salmon feels elastic to the touch and will slowly recover on its own when pressed, while salmon that is impersonated is not elastic to the touch.

Look at the thickness of the fillet: Salmon is generally cut into thick pieces; Rainbow trout, on the other hand, cannot be cut so thick because of its hard flesh, otherwise it will be difficult to bite and generally be thin. Salmon sashimi that is cheap, reddish in color, thin in sashimi thickness, narrow and clear in fat texture, and matte on the surface of the flesh is likely to be rainbow trout.

Freshwater-farmed rainbow trout are susceptible to parasites and should be eaten with caution when eaten raw.

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

Look at the texture of the fat layer of the slice: the salmon sashimi is relatively fatty, white, the fat texture is coarse, scattered and obvious, and the meat color is orange and red; The white texture of rainbow trout is hard and fine, and the color of the flesh is light orange, and the fat line is not obvious.

It feels meaty when you eat it. Salmon bites in the mouth very plump, soft, fatty meat, pleasant taste; Rainbow trout bite is very hard and does not have a fat and comfortable feeling. See**.

The most expensive is Norwegian salmon, with a market price of about 100 yuan, while domestically farmed rainbow trout is about 30 yuan. So if you want to buy salmon, ** less than 50 yuan catty, it may be rainbow trout, or it is no longer fresh.

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

2) Hand feel: Fresh salmon feels elastic to the touch and will slowly recover by itself when pressed, while low-quality salmon is not elastic to the touch.

3) Taste: 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.

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.

1.Look with your eyes.

Look at the individual. Norwegian salmon is larger, with a body length of more than 1 meter and a weight of 10-20 catties; Rainbow trout are smaller, with a body length of 40-50 cm and a weight of 3-8 kg.

Look at the fish skin. Norwegian salmon fish has a flat side, a bulge on the dorsal beam, and the scales are small and silvery-gray and round; The rainbow trout has a pink "ribbon" on the side and gills, which can be dark and light.

Look at the color of the sashimi.

Norwegian salmon is mostly orange-red in color, while rainbow trout has a dark red color, unlike Norwegian salmon, which is bright and shiny.

Look at the sashimi pattern.

Another distinct difference between Norwegian salmon and freshwater rainbow trout is the white veins of the fish. The texture of Norwegian salmon meat is regular, clear and complete; The texture of rainbow trout meat is irregular, inconspicuous or rough.

2.Touch with your hands.

Norwegian salmon is thin, tight, elastic and non-sticky; Rainbow trout has thick flesh, hard texture, loose flesh, and is not easy to bounce up.

3.Taste. Norwegian salmon is much better than rainbow trout on the palate. Norwegian salmon is fatty, meaty, melt-in-your-mouth and elastic. Rainbow trout, on the other hand, are more chewy, less fatty, and have a slightly earthy smell.

4.Ask**.

Norwegian salmon is generally more expensive, while rainbow trout is more affordable, usually at 60-80 yuan. So when we buy salmon, we need to pay attention to whether the "discounted" salmon is real Norwegian salmon. It is recommended that you go to a regular shopping mall or supermarket to buy salmon with clear signs and shopping receipts.

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.

The difference between real and fake salmon ** is very large, on the 11th at the China International Salmon Industry Development Forum held in Qinghai, the China Aquatic Products Circulation and Processing Association established a salmon branch, and officially announced the "raw salmon" group standard. After the boiling national debate about "real and fake salmon" in May, this freshly baked group standard, then, what is the difference between rainbow trout and the salmon we usually eat? Will consumers be deceived when making a purchase?

What are the effects on the body after consumption? Uncle Hong will give you answers one by one.

So, what's the difference between rainbow trout and the salmon we usually eat? Will consumers be deceived when making a purchase? What are the effects on the body after consumption?

Uncle Hong will give you answers one by one. So, what's the difference between rainbow trout and the salmon we usually eat? Will consumers be deceived when making a purchase?

What are the effects on the body after consumption? Uncle Hong will give you answers one by one.

Compared with salmon from the deep sea, freshwater farmed rainbow trout have different parasite species, whether they are suitable for raw consumption and whether they will cause greater harm to the human body, which has caused extensive discussion. The Shanghai Consumer Protection Association even held a "Salmon Definition" discussion for this purpose. Because of the different salt content of the aquaculture water body, it is better not to confuse it!

Now it is necessary to understand, what is the purpose of this group standard? It is best not to guide freshwater rainbow trout to raw food, as it seems that there is no domestic standard for the detection of such fish-mermaid sympathic parasites, so the potential adverse consequences cannot be ruled out.

In fact, salmon is the name given to the Atlantic silica fish by Hong Kong people. Salmon is not a subfamily name for fish. If you have to say it's salmon, you can't help it.

If you can't tell the difference, you just don't eat or eat less. After all, rainbow trout are freshwater fish, and the national health department has taught us not to eat freshwater fish. Rainbow trout and salmon are actually the same fish, and this is partly scientifically proven.

How to distinguish this? When the fry hatch, some go to the sea to live and become salmon. Some remained in the river and lake and became rainbow trout.

Summary. Hello dear, the following is a detailed identification method of related salmon sorted out for you, you can refer to the reference method 1: look at the size of the fish, the body length of the salmon is about 1 meter or more, the weight is more than 12 catties, and the fake salmon is relatively small; Method 2:

Looking at the texture of the fish, the salmon has regular and clear white lines on the meat, while the lines on the fake fish are irregular or not obvious; Method 3: Look at the color of the fish, the color of authentic salmon is mostly orange-red, while the color of fake salmon is dark, mostly dark red.

Hello dear, the following is a detailed identification method for the relevant salmon that you have been blinded by, you can refer to the reference method 1: look at the size of the fish, the body length of the salmon is about 1 meter or more, the weight is more than 12 catties, and the fake salmon is relatively small; Method 2: Look at the texture of the fish, the salmon has regular cracks and clear white lines, while the lines on the fake fish are irregular or not obvious; Method 3:

Looking at the color of the fish, the color of authentic salmon is mostly orange-red, while the color of fake salmon comma fish is darker and mostly dark red.

The flesh color of authentic salmon is mostly orange-red, while the color of fake salmon is darker and more dark red, which is not as bright as the color of authentic salmon. No silver Authentic salmon is more expensive, while counterfeit salmon is usually between 30-40 yuan. Therefore, when buying salmon, you must not be greedy, otherwise you may buy fake salmon.

Hello, glad to answer for you. Distinguish real and fake salmon 1Look at the individual with your eyes Norwegian salmon are larger, with a body length of more than 1 meter and a weight of 10-20 catties; Rainbow trout are smaller, with a body length of 40-50 cm and a weight of 3-8 kg.

Look at the skin of the fish Norwegian salmon fish has a flat side, a bulge on the dorsal bridge, and the scales are small and silvery-gray; The rainbow trout has a pink "ribbon" on the side and gills, which can be dark and light. Look at the color of the sashimi The flesh of Norwegian salmon is mostly orange-red, while the flesh of rainbow trout is dark and dark red, unlike Norwegian salmon, which is bright and shiny. Look at the sashimi pattern There is another obvious difference between Norwegian salmon and freshwater rainbow trout, and that is the white texture of the fish.

The Norwegian salmon fish meat texture has rules to block the cherry blossoms, clear and complete; The texture of rainbow trout meat is irregular, not obvious or rougher than that of Lashan. 2.Touch it with your hands Norwegian salmon is thin, tight, elastic and non-sticky; Rainbow trout has thick flesh, hard texture, sparse flesh and loose bushes, and is not easy to bounce up.