When it comes to Japanese food, the first thing that comes to mind is salmon sashimi. Salmon sashimi can be said to be the most important existence in it, and it is also known as? Sashimi brother? In terms of taste, the meat is delicate, and there are no redundant fish ribs and bones on the fish. The color is also very beautiful, red and white are separated, and the white stripes are unsaturated fatty acids. Among all fish, salmon has the most unsaturated fatty acids, which can reach 27 grams of fatty acids per 100 grams. It can effectively prevent the incidence of hypertension patients and patients with heart diseases. Because it is a deep-sea cold-water fish, salmon must accumulate rich fat in order to keep living in deep-sea cold water, so we see that good salmon fat stripes are very beautiful. But why are the prices of salmon on the market different? From tens of dollars a catty to more than 100 dollars a catty, let's find out.

1, the species and origin of salmon are different. In fact, the best salmon species are in Alaska in the United States and England in the United Kingdom. Because the waters in these two places are not polluted and the temperature is very low, their metabolism is very slow because of the low temperature, resulting in very fresh and sweet meat. But we generally can't eat salmon in these two places. What we see in the market is basically Norwegian salmon about 138/ kg, Chilean salmon about 98/ kg, and domestic northeast rainbow trout about 60/ kg. All three are different in size. Norwegian salmon has a sharp head and a long mouth. Chile and rainbow trout are similar in appearance and relatively round in head, but Chile's skin color is as silver with black spots as Norway's. The color of rainbow trout skin is yellow, so it is easy to distinguish it from the skin. In taste, Norway is fragrant but the meat is loose. The meat in Chile is sweet and the meat is solid. Rainbow trout is inferior to Norway and Chile in both meat quality and taste.

2. The fishing period and weight of salmon is from 1 1 month to1February every year, so the salmon caught at this time is very fat. The best weight of salmon is about 6~8 kg. If it is too small, the meat yield is very low, and the fat content is very low, and the nutritional value will be much lower. If it is too big, it will lead to the aging of the meat and the taste will be too firewood. So the price will also be different.

3, the living environment of salmon is different. Salmon is now divided into wild and cultured. The price of wild salmon will be much more expensive. Because wild salmon belongs to natural catching food, it will be more fierce and the meat quality will be more compact, but it is basically difficult to eat in the market, because wild salmon needs hand fishing or large-net fishing, so the output is very small. The market is basically farmed salmon, although the meat quality is not as good as that of wild salmon, but the taste is also first-class.

So what are the factors that affect the price of salmon besides those analyzed by the craftsman? Welcome everyone to leave a message in the comment area below.