Salmon can be divided into four parts: the head is rich in oil and collagen, which is suitable for steaming, braised, boiling soup, baking and so on; Fish fillet is fine in meat quality and low in oil content, which can be used as sashimi and Chinese cooking ingredients such as fried rice and oil bubbles. Fish tail can be used as soup or soup base; Fish gizzard is the most fat part of salmon and the best raw material for sashimi. It is also suitable for frying and stewing China food.

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Salmon is rich in unsaturated fatty acids, which is an indispensable element to ensure the normal physiological function of cells, and it is also used as a precursor to synthesize human prostaglandin and thromboxane. Maintaining normal content of unsaturated fatty acids in human body can improve the activity of brain cells and high density lipoprotein cholesterol, thus preventing and treating cardiovascular diseases.

Salmon can maintain the balance of potassium and sodium; Eliminate edema. Because it is rich in high protein, it can also improve immunity. Because protein is rich, it helps to protect the elasticity of blood vessels, so it can lower blood pressure. Hemoglobin is also a kind of protein, so it can buffer anemia and is beneficial to growth and development.

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