There is no harm, but eating too much raw food has certain risks, such as heavy metal contamination, biotoxins, parasites and disease-causing bacteria.

Nutritional value:

1. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and blood cholesterol, prevent and treat cardiovascular disease. Two meals a week can reduce the risk of cardiovascular disease. The chance of death from a heart attack is reduced by one-third. Salmon also contains a substance called astaxanthin, which is a very powerful antioxidant. The omega-3 fatty acids contained in it are essential substances for the brain, retina and nervous system. They can enhance brain function, prevent Alzheimer's disease and prevent vision loss.

2. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes. It has high nutritional value and enjoys the reputation of "treasures in the water".

Notes:

Suitable people: patients with cardiovascular disease, anemia, colds, and those who are thin.

Unsuitable groups: patients with allergies, gout, and high blood pressure.

What to buy: Fresh salmon has a layer of intact, bright silver scales that are translucent and shiny. The fish skin is clear black and white with no bruises. The eyes are clear and the pupils are dark and shiny. The gills are bright red in color and there is red mucus on the gills. The flesh of the fish is bright orange-red.

What to avoid when purchasing: Use your fingers to gently press the salmon. If the fish is not firm and the salmon does not return to its original shape immediately after pressing, it means it is not fresh.

Preferable cooking methods: Only cook the fish until medium-ripe, which not only preserves the freshness of the salmon, but also eliminates the fishy smell.

Cooking Don’ts: Salmon does not need to be cooked particularly badly.

Easy to eat: It is best to eat sea fish cooked. Raw food can cause severe abdominal pain and allergies due to anisakiasis infection.

Taboos: Pregnant women should not eat raw salmon.

Storage: Cut the fresh salmon into small pieces, seal it with plastic wrap, and put it in the freezer. If it is quick-frozen at -20℃, it can be stored for 1 to 2 months. The storage time at -10℃ is shorter and should be Eat as soon as possible.