To eat salmon, you must eat fresh, how to choose fresh salmon?

If you want to pick fresh salmon, you must go to the wet market or large supermarket early. The color of the meat that has just been taken out is different from that of the stale meat. Fresh meat is darker in color.

First of all, it is necessary to observe whether there are bruises on the surface of the salmon, and it is necessary to pay attention to the fact that the skin of the fish is black and white, and it is necessary to choose the fish scales that are translucent and shiny, the color of the gills is bright red and the eyes of the fish are crystal clear, and when you press it with your hand, you can feel that the salmon is very elastic, which can prove that the fish is fresh.

First of all, look at the fish's eyes, the eyeballs are relatively bright, and the eyeballs are protruding, look at the gills, fresh salmon can usually see bright red blood, to see if his scales are incomplete, and whether the flesh is elastic.

That's for sure. Fresh salmon can be used directly to support itself, and the salmon has a delicate taste, and the fish oil has a melt-in-your-mouth feeling when dispensed and eaten, and its taste will be particularly fresh and a rich marine flavor.

Yes, you must eat fresh, otherwise there will be a big gap in taste, and it will cause some damage to your body, and you will also have diarrhea.

Yes, and in general, fresh salmon tastes very good, and the nutritional value is relatively high, and it does not cause bloating or abdominal pain.

Yes, salmon is only delicious if it is fresh, and if it is not fresh it tastes particularly bad, so fresh dishes are the best.

Yes, salmon must be eaten fresh, if it is not fresh, it will taste extremely bad and it will be particularly unpalatable.

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.

1. Fish eyes and gills: If we can see the whole salmon, we can also 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. Fish skin and meat: Generally speaking, the salmon we buy is the finished fish meat that has been cut into pieces. In this case, it is necessary to judge by the state of the fish.

Fresh (chilled) salmon with black and white skin and a bright silver layer of scales that are intact and shiny. The texture of the fish is clear, bright orange-red, and has a faint oily luster, which is very beautiful. Salmon that is frozen and then thawed has a skin that is not firm enough, and the scales are easily broken and dull.

The color of the fish, although it is also orange-red, lacks luster. At the same time, we can clearly see that the color is dark at the junction between the flesh and the skin.

3. Elasticity and smell: Fresh (chilled) salmon has a firm feel and elasticity, and can quickly bounce back after pressing with your fingers without leaving traces. The smell is rich in fish oil and marine, with a hint of nuts.

Salmon that is frozen and then thawed has a soft and loose texture, and after pressing it with your fingers, you can see obvious traces and lack elasticity. When you squeeze it a little harder, you can also clearly see the water oozing from the fish. The smell is more obvious fishy, which is somewhat unpleasant.

4. Texture and taste: Fresh (chilled) salmon, when eaten raw, the taste is delicate, the fish oil is abundant, and it melts in the mouth. The taste is fresh and full of the taste of the sea. After cooking, the meat is still full, the soup is rich, and the taste is fresh and fragrant.

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.

1. Look at the fish eyes, the best fish, the eyeballs are raised, clear, black and white, clean and dirt-free. If the eyeball is sunken, the dull one is defective.

2. Look at the gills, the gills are bright red, and the gills smell fresh. There are microvessels in the gill patches, and the epidermis here is very thin, so you can see bright red blood, if the fish ** is fished up for a long time, the blood in it is basically gone, so the gills are dark red or grayish-white.

3. Looking at the fish scales, the fresh fish body is elastic and tense, on the contrary, the fish body is stiff and inelastic. The fish is bright in color, the scales are flawless, and the body is intact. Inferior fish have gray and dull skin, untidy body surface, and incomplete scales.

4. Look at the elasticity, in addition to judging the freshness of the fish by appearance, we will perform contact detection on each fish. One is to use the fingers to press the body of the fish, the fresh fish is very elastic, the fingers leave the immediate recovery without leaving marks, and if the belly of the fish is soft and no tension, it indicates that the fish is not fresh.

5. Look at the fish, the fresh salmon meat is bright in color, fresh, shiny, clear in texture, and firm in meat. The opposite is not fresh.

1. Look at the eyes and gills of the salmon. If the fish gives you the impression that the eyes are cool, the pupils are dark, and the gills are bright red with red mucus, then it is enough to prove that the salmon is fresh. And if you find that your eyes are dull and the gills are black when you are shopping, then it means that the fish is not fresh.

2. Look at the fish meat and skin. Most of the time, the salmon you buy in the market is cut into meat. At this time, if the skin of the fish is black and white, and the surface has full scales, and there is also a certain luster, then it is okay.

If the meat and skin of the fish do not meet the conditions, then most of the quality is not up to par.

3. Look at the feel and smell. Fresh salmon is very firm and elastic when pressed by hand, and the meat springs back as soon as possible after pressing, leaving no obvious marks. In terms of smell, fresh salmon will have a strong aroma of fish oil and seafood, but it is not very pungent.

In the same way, if you don't meet these two conditions when buying salmon, it means that it is not new.

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.