There are many businesses that have rainbow trout to pass off as salmon, how to distinguish between

The biggest feature of salmon is fat and fat, especially in artificially farmed salmon, the red and white fat layer is its signature feature, and the fat layer of rainbow trout is significantly worse than that of salmon, so it is eaten. Salmon has orange-red flesh, so farmers add astaxanthin to the feed of rainbow trout, so rainbow trout becomes orange-red meat. The second is the quality of the meat, rainbow trout is not as fatty and tender as salmon, so it will be cut into thin slices as much as possible, while authentic salmon will generally be cut thick and fast.

There are not many salmon in the wild, whether it is Atlantic salmon or Alaskan salmon, most of them are raised in captivity, because the salmon feeding cycle is relatively long, so salmon is more expensive, and other fish grow fast, so it is cheaper, such as carp, grass carp, silver carp. And after spawning, the salmon has less fat and more parasites. Salmon at high latitudes is basically not recommended to be eaten raw, and this is known to the Japanese, so basically all Japanese people do not order salmon raw when they eat it.

The so-called Norwegian salmon in the domestic market is Atlantic salmon imported from South America, which is fundamentally different from salmon from Norway. So don't take chances. As for distinguishing the real from the fake, most people say that the color of the fish and the oil splash are wrong.

Because feeding a feed can make the fish look like salmon. , it tastes delicious and has a good taste. For rainbow trout, if you cut it thicker, you will have the feeling of biting out the fibers.

Generally, rainbow trout are cut slightly thinner.

There is only one type of Atlantic salmon and several types of Pacific salmon. They have one significant difference, Atlantic salmon can spawn multiple times, while Pacific salmon only lay eggs once and die shortly after spawning. Most of the salmon on the market is farmed Atlantic salmon, which cannot be cut so thickly, otherwise it will be difficult to bite.

The third is the sheen of the surface of the meat, Norway salmon looks oily and shiny, which is faintly reflected in the light, while rainbow trout is dull.

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

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

Palate: Fresh Norwegian salmon is firm and full in the mouth, with a rich and melty taste of fish oil. The taste is sweet, the meat is smooth, the fat is uniform, and it is not greasy.

1. Rainbow trout is a freshwater fish, and salmon is a saltwater fish.

2. Salmon meat is delicate, and the fish meat has a special aroma, which is more suitable for making sashimi than rainbow trout. Rainbow trout meat has no aroma.

3. Salmon can reach more than one meter in length, while rainbow trout is significantly smaller.

Salmon and rainbow trout have similar meat when sliced. Salmon live in the sea, and artificial breeding is in the sea, and salmon cannot be raised in fresh water. Many merchants in the domestic market use rainbow trout to pass off as salmon.

Rainbow trout have hard flesh, are not tasty, and are susceptible to parasites. So, be able to distinguish between real and fake salmon.

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.

It feels meaty when you eat it.

Salmon bites in the mouth very plump, soft, fatty meat, pleasant taste;

Salmon meat. Rainbow trout bite is very hard and does not have a fat and comfortable feeling.

The difference between rainbow trout and salmon is as follows:1. Texture and colorSalmon: High in fat, orange-yellow flesh, whiter white patterns on the surface, wider lines, and blurred edges.

Rainbow trout: low fat content, thin lines and hard edges, that is, red and white with obvious vertical spring.

2. ThicknessSalmon: The meat is soft, usually cut into thick pieces (left and right).

Rainbow trout: The meat is harder, so it is more chewy, and it is generally cut thinner.

3. LusterSalmon: Look at the oily shiny.

Rainbow trout: dim in the light.

Is rainbow trout a freshwater fishMost of the domestic fish are freshwater fish. Trout is a freshwater fish that lives at depths of 0 to 200 meters. It inhabits freshwater with clear water and low temperatures, needs gentle to fast flow, high dissolved oxygen levels to breed, spawns in the spring, does not stay far from the ocean, and migrates to the ocean from May to June, usually near the bottom to feed.

Adults eat aquatic and terrestrial insects, molluscs, crustaceans, fish eggs, and other small fish; Juveniles feed mainly on zooplankton.

The meat of the carp red-eyed trout. Also known as redeye trout. In addition to the northwest and southwest, it is distributed in rivers and lakes in various places in China. After obtaining, remove the gills, scales, and internal organs, wash and use fresh.

When eating sashimi, people are accustomed to use soy sauce, wasabi, vinegar as a seasoning, or drink some alcohol along the way.

No. Rainbow trout is a cold-water pond-culture fish of the family Pacific Salmonidae. Rainbow trout is an important cold-water fish widely farmed in the world.

Because the mature individual has a brownish-red longitudinal stripe along the lateral line, like a rainbow, it is named. Native to the northern part of North America and the west coast of the Pacific Ocean, it mainly lives in low-temperature freshwater, and has high water quality requirements for aquaculture waters. Rainbow trout is a food fish that has been migrated to several countries, but has become an invasive species in some areas.

Exterior features. Rainbow trout sexually mature individuals have a wide, bright red rainbow band of purplish-red and peach-red along the lateral line, which goes straight to the base of the caudal fin, and is particularly showy during the breeding period. Like a rainbow, hence the name.

The body of the fish is spindle-shaped, slightly flattened. It has a fat fin and a beautiful body color. There is a brownish-red longitudinal band on the side of the body, which resembles a rainbow.

The body shape is flattened laterally, the mouth is large, obliquely fissured, and the terminal position.

The snout is round and blunt, and the upper jaw has fine teeth. The dorsal fin is short at the base, and there is a small adipose fin after the dorsal fin. Pectoral fins are medium, slightly pointed at the end.

The pelvic fin is smaller, away from the anal fin. The scales are small and rounded. The dorsal and top of the head are blue-green, yellow-green, and brown, and the flanks and abdomen are silvery-white, white, and off-white.

The head, sides, dorsal body, and fins are irregularly dotted with small black spots.

No. Strictly speaking, rainbow trout is not salmon, red trout is a sedentary species that lives in freshwater and does not migrate across salinity, while salmon is a species or population that needs to migrate between sea and freshwater.

Rainbow trout mainly prefer to live in some clear water with low temperature, more dissolved oxygen, and more abundant flow, and rainbow trout is also a carnivorous fish. When they are young, they mainly eat zooplankton, benthic animals, and aquatic insects, and when they are adults, they mainly eat fish, crustaceans, shellfish, and terrestrial and aquatic insects, and sometimes they can also eat leaves and seeds of aquatic plants.

Rainbow trout feeding precautions.

Rainbow trout are very sensitive to feed, and the shape and size of the feed are very important for the fish to reject food. The size of the feed will not only affect the taste of the rainbow trout, but also have a certain impact on the digestion of the rainbow trout, so it is necessary to pay attention to the size of the fish at each stage when feeding the pellet feed and feed the appropriate feed.

If the fish is large and the feed is too small, it will make it difficult for the fish to eat and the feed will sink into the dripping. If the fish is small and the feed is large, it will not be conducive to the feeding of the fish and the feed will melt in the water, reducing the feeding utilization.

The above content refers to Encyclopedia - Rainbow Trout.

What is the relationship between the rainbow trout farmed in Qinghai and the salmon that people often eat?

Anyone who loves seafood knows that salmon and rainbow trout are similar, so let's take a look at how to tell the difference between salmon and red trout.

First of all, there is a difference between salmon and rainbow trout, and salmon is higher than rainbow trout. Generally speaking, salmon** is between 80-100 yuan, while rainbow trout is generally between 30-50 yuan.

Salmon that have not been killed or sliced have a clear glossy appearance, and the body of the fish will be faintly glowing after being illuminated, the body of the fish is flattened, the back of the fish is raised, the scales are silvery-gray and relatively small, and there are orange stripes during the spawning period. Compared with rainbow trout, the color of the fish body is darker, the body of the fish is a spindle body, not so flat, the mouth is slightly larger, and the fish body has a more obvious and wide purple, peach-colored rainbow band, which is easier to distinguish.

Salmon and rainbow trout are distinguished by the fat lines of the slices: salmon sashimi looks fatty, white, scattered in texture, obvious, particularly thick, and the flesh is a bright orange color. In comparison, rainbow trout has a thin fat line, no obvious texture, and a lighter meat color.

In terms of taste, salmon sashimi is delicious in the mouth, and the meat is delicate, plump and soft, while rainbow trout has a rougher taste and the meat is harder and more woody.

Salmon is rich in trace elements and minerals that are indispensable to the human body, such as iron, magnesium, zinc, phosphorus, calcium, etc., and eating salmon regularly can provide the body with rich nutrients.

Some people are allergic to salmon, so if they are allergic, don't eat salmon to avoid causing discomfort.

People with gout and high blood pressure should not eat salmon to avoid aggravating the condition.

Salmon is relatively high in heavy metals, so children and pregnant women should eat it sparingly.

Salmon and rainbow trout are rich in nutritional value, so you can choose according to your needs.

The biggest gap between salmon and domestic rainbow trout is still in the taste, the most delicious way to eat salmon is tantamount to eating raw, the delicate fish meat is mixed with rich fish oil, it can be said that it is a melt-in-your-mouth taste, which is also very related to the temperature and environment of the water area where you live. The domestically produced rainbow trout import is still a little firewood.

The market price of the most expensive Norwegian salmon on the market today is 80-100 yuan, while the domestically farmed rainbow trout is 30 yuan, so when buying sashimi, when the ** is below 50, it is either rainbow trout or it is not fresh for a long time. When you spend money at various Japanese restaurants or seafood buffets, some people use Norwegian salmon for 110 per capita, and some people use Canadian salmon for 250 per capita, so you have to distinguish them according to the specific situation.

Judging by the taste. The high-quality salmon can be cut very thick, so the mouth is firm and full, the fish oil is plump and has the feeling of melting the mouth, because it is elastic, so when chewing, there will be the feeling of the meat constantly squeezing the teeth and mouth, while rainbow trout does not have this feeling.

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. The salmon in the cafeteria for tens of dollars is basically fake!

Real salmon is very expensive, it costs more than 100 yuan to eat a few pieces, and many sushi restaurants in China also use fake salmon, especially the cheap ones. If you eat sashimi, you will eat farmed rainbow trout.

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.

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.

Salmon: Salmon fillets can generally be cut into thick pieces (left and right) with a very thick thickness. Rainbow trout:

Rainbow trout can't be cut so thick because of its hard flesh, otherwise it will be hard to bite. Salmon: Salmon looks brighter, with oily light, and will be faintly reflected in the light.

Rainbow trout: Rainbow trout are dull in the light.

Fat lines, Norwegian salmon has a wider texture, because Norwegian salmon has a higher fat content, which is manifested by the wider white lines and the edges of the lines are more blurred. Rainbow trout, on the other hand, have less fat, so the lines are thin and the edges are firm, that is, the red and white are obvious.

The "white line" is wide, and it is clearly salmon!

In fact, many people say that the head is the Tao, cut the slice so that most people eat, you can't tell it at all, who can't see it before slicing (