How do you choose salmon in the market? How to choose salmon?

I buy salmon in the market generally go through the following steps: first look at the color, generally fresh salmon is bright and red, with white lines, and the fresh color is orange, and then touch it with your hand to see if it is slippery, press its flesh to see if it is elastic, slippery, elastic, soft and delicious.

I think that when choosing salmon on the market, you must choose fresh, generally brightly colored salmon is better, and when you choose, you should smell it to see if it tastes like the sea? Some of them may be older and not so fresh, and the above are my personal opinions and opinions.

The first thing is to go to some formal fish markets and buy some live salmon. Because there are some frozen salmon in the supermarket, you don't know how long it has been stored, and then ask if the salmon has a taste on the surface, for example, if there are strong chemicals, try not to buy such salmon.

When choosing salmon on the market, you should pick those salmon that are tender in color and meaty, and you should smell it first to see if it has a fishy smell, because if there is a new car, the salmon is likely to expire because it is not fresh.

I think a lot of salmon on the market is not fresh, because a lot of salmon is caught without timely treatment, so it will spoil, at this time we have to see if this salmon is stiff, if it is stiff, you can buy it, if this salmon is soft, I recommend not to buy.

Tips for picking salmon:

The color of the salmon needs to be observed, and the fresh salmon has a bright color, firm flesh, smooth skin, and orange-red flesh.

Pay attention to the feel, fresh salmon will be elastic to the touch, and the flesh will slowly recover when pressed.

When buying salmon, it is best to choose a place with the best quality to buy, such as Yonghui Supermarket, Chongbai Supermarket, etc.

If you want to choose a good salmon on the market now, you must choose a particularly fresh one that looks very tender and does not have many spots, and it is best to ask the seller when it will arrive, and then choose a larger one so that the meat is thicker.

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.

The selection methods of salmon seepage fish are:

1. Look at the eyes and gills of the fish: If we can see the whole salmon, we can judge it by the eyes and gills. 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.

2. Look at the skin of the salmon: fresh (chilled) salmon is burning, the skin is black and white, and the surface is covered with a layer of intact and bright silver scales, which are translucent and shiny.

3. Look at the color of the fish: Real Norwegian salmon, the color of the fish is fresh and bright, and the meat is firm. Fresh Norwegian salmon has an orange-red color and a marble-like fat distribution.

4. Touch: 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.

5. Taste: Fresh Norwegian salmon feels firm and full in the mouth, the fish oil is rich and has a chemical taste, the taste is sweet, the meat is smooth, the fat is uniform and not greasy.

In supermarkets, some salmon is cut into sections** for easy processing and preservation. At the same time, it is also convenient for consumers to distinguish the color of salmon. If there is one or several white flowers in the fish, it is farmed; On the contrary, the meat of wild salmon is firm and has almost zero fat content, so there is no white fat visible.

At present, the most common imported seafood in the market is mainly from Japan, Norway and the United States. Yao Jun of the Alaska Seafood Association of the United States said that in order to ensure the quality, the first wild seafood in general must provide corresponding certificates, "for example, the Alaska Seafood Association of the United States will issue corresponding certificates to the first merchants in China, and consumers can ask for these certificates to identify if they have any doubts when purchasing." "In addition, I have introduced a few simple tips on how to choose good salmon.

How to choose high-quality salmon:

1. Look at the appearance

Farmed salmon usually have markings on their bodies or spots on their heads, while wild salmon have a very smooth appearance and uniform color.

2. Look at the fish

In supermarkets, some salmon is cut into sections** for easy processing and preservation. At the same time, it is also convenient for consumers to distinguish the color of salmon. If there is one or several white flowers in the fish, it is farmed; On the contrary, the meat of wild salmon is firm and has almost zero fat content, so there is no white fat visible.

3. Look at the taste

In general, wild salmon has a tight texture that resembles the sensation of eating lean meat, while farmed salmon has a more "loose" texture.

Introduction: The most anticipated thing about eating Japanese food is, of course, fresh and fatty salmon sashimi. Fortunately, salmon** is now available in major supermarkets, and if you don't want to go out to the restaurant, you can eat sashimi at home.

Still, when we buy salmon, there may be some questions lingering: What should salmon meat look like? Why are there so many different kinds?

What is the difference between farmed salmon and wild salmon? If you're a deep salmon lover, it's important to know how to pick one.

1.Look for the most "vibrant" fish in the audience

First of all, if you are able to get close enough to the fish, then you can smell it, and there shouldn't be anything too strong except for a little salty salty sea smell. In addition to this, the surface of fresh salmon should look moist rather than dry, as the water content is an important indicator of the salmon's freshness and preservation environment. If you see brown dots on the edges or surface of the fish, then you must not buy such fish.

Finally, what exactly does it mean to be "energetic"?Whether it's crimson or coral pink, the pale and grey color is often the enemy of vitality, and the flesh of the fish should be bright in tone.

2.Freshness isn't the only thing

Don't think that fresh fish is always better than frozen, sometimes it's the opposite. Some fish are cut and frozen as soon as they are caught to preserve their freshness. At the same time, vacuum packaging technology now improves the quality of chilled fish.

In short, if you're new to mermaid meat, don't mind too much that it's frozen. In fact, if you want to eat wild salmon between May and October, then you can only buy pre-frozen.

3.There is no need to exclude farmed salmon too much

Whenever we search for farmed salmon, we always hear about illegal cases. However, as long as it is purchased through a trusted source, farmed salmon is a lower cost and less ecologically impactful'Choose. After all, after so many years of man-made fishing, large fish are rapidly decreasing.

Whether or not we should buy farmed salmon depends entirely on where we choose and whether the access criteria are strict.

4.About the classification of salmon

In fact, the original salmon was specifically the Atlantic salmon, commonly known as Norwegian salmon. Norwegian salmon was imported to China earlier, so most people accepted that salmon should be bright orange-pink and white. However, some other species of salmon are now commonly found on the market as well.

King Salmon: One of the most sought-after varieties of Pacific salmon, it has a fat and delicate flesh, and of course, it is also a good choice.

Red Salmon: Red salmon has a deep red flesh and don't worry too much if it has a little gray on the surface, this species is produced in the unusually cold glacial water with a thick layer of fat.

Pink Salmon: Mild and somewhat crunchy, in fact, the best time to eat pink salmon is when they are caught.

Alaskan Salmon: Alaskan salmon is relatively low in fat, which makes them great for making smoked fish.

Introduction: If you buy salmon that is not fresh or of poor quality, eating it may affect your health, especially if you eat salmon raw, it is more required to be fresh. So, how do you pick fresh salmon?

Senior experts pointed out that to see whether salmon is fresh, it is necessary to judge from many aspects such as color, feel and taste.

1. Look at the color

Fresh salmon is a fresh orange-red color, and if it is whitish or dark, it is not of good quality. If you look closely, you'll notice that fresh salmon has 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, as the gills of fresh salmon are bright red, while the gills of fresh salmon are black.

Second, by feel

Fresh salmon will feel elastic to the touch, and it will slowly recover on its own when pressed. Salmon that is not fresh is dead to the touch, and woody is inelastic.

3. Taste the taste

Fresh salmon will feel firm and plump in the mouth, with a plump fish oil and a melt-in-the-mouth feel. As for salmon that is not fresh, it will feel loose and rotten in the mouth. There are also some unscrupulous sellers who will put the salmon that cannot be sold out on the same day into cold storage, and then thaw it the next day and sell it again.