How to cut salmon?
Cut the salmon, and the purchased salmon are generally processed strips of salmon. Put the salmon on the chopping block, remove the skin of the salmon with a knife, and gently stroke the vertical section of the peeled salmon with your hand. If there are fishbones, you can gently pull them out with tweezers or scissors. The rest of the salmon pieces should be cut in different ways according to different parts. The back meat is slightly solid, so it should be cut vertically, the abdomen is soft, and the knife should be cut obliquely. In the process of cutting, attention should be paid to cutting across the board.
Nutritional value of salmon
1 Salmon is the healthiest fish in the world. Every 100g fish contains 2.7gEPA and DHA, two kinds of Omage-3 unsaturated fatty acids. It is rich in vitamins A, D, B 1, B2, B3, B6, selenium, iron, antioxidants and so on.
2. The nutritional value of salmon is very high. The ratio of ideal vitamin E to polyunsaturated fatty acids in food is 0.4, while that of salmon is as high as 0.73.
How to choose salmon
Feel: with a finger press, chilled salmon is elastic and will bounce up quickly to restore its original appearance; The stale salmon, after being pressed, will have pits and it is difficult to return to its original state.
Color: The color of authentic salmon is pink and orange, and the fat is evenly distributed. There are thick white fat layers in salmon fish, but salmon fish is not.
Taste: In terms of taste, the authentic salmon is firm and full, with delicate meat and no dregs. Salmon meat is older, and it will have dregs when eaten.
Who can't eat salmon raw?
Patients with allergies, gout and hypertension should eat carefully. Pregnant women should not eat raw salmon.