Salmon meat is compact and delicious, pink in color and elastic. Salmon is a kind of deep-sea fish and one of the commonly used foods. Salmon lives in the Atlantic Ocean and the Pacific Ocean, and can also be found in the Great Lakes of America and other lakes. Salmon was born in fresh water, then moved to seawater to grow, and then returned to fresh water to breed.
Salmon meat contains high protein but low fat content. Salmon is orange, which is a red-fleshed fish, but there are a few wild varieties of white meat. There are many ways to eat salmon, and the Japanese will make salmon head into salted salmon and other dishes. Europeans and Americans will make smoked salmon by hot or cold smoking, or can salmon for storage. Because raw salmon meat contains marine gastronematodes or marine parasites, salmon will not be eaten as raw fish before the invention of refrigeration.
Species of salmon
Monarch salmon is the largest species in the salmon family. Compared with common salmon, monarch salmon has a rounder body, thicker belly and shorter tail, and can cut out larger beautiful fillets. It is an ideal ingredient for raw sashimi or salmon tartar. At the same time, the high fish oil content also keeps the cooking process moist all the time, so it is not easy to overcook. Because its fish scales are very small, they usually melt in cooking, so it is not necessary to remove the fish scales and skin when preparing for cooking.
Rainbow trout is named after the faint rainbow color on its side. Because it can be cultured in fresh water, its cost is lower. Rainbow trout has a lot of meat, soft thorns and little fishy smell. Japan and other countries often use fried rainbow trout pieces, sashimi, crispy fish in sauce and salted fish eggs as cooking methods. The adult fish above 0.5 kg are mostly made into smoked fish for sale in Europe and the United States.