Salmon is common in Japanese cuisine in daily life, and Japanese cuisine is deeply loved by most people. You may not know that there are many kinds of salmon and they are divided into many grades. Here are four main kinds of salmon.

First, Norwegian salmon-top variety

Norwegian salmon is very popular in China at present, and it is a very popular salmon.

The head of Norwegian salmon is very small and its mouth is very sharp. Its meat is light yellow in color. Norwegian salmon tastes delicious, which can be remembered for a long time after eating, but its meat is easy to disperse, so it is difficult to preserve and transport.

Second, the king salmon-the top species

Third, Alaska salmon-first-class, pure wild variety.

Alaska salmon is produced under the sea 400 meters deep, and it contains many kinds of amino acids needed by human body. Compared with farmed Norwegian salmon, wild Alaskan salmon has a milder taste, and its nutritional value will change, and its fat content is very low, so it is also suitable for friends who lose weight. General cooking is: frying, frying, steaming and boiling.

Fourth, humpback salmon-second grade

Humpback salmon is very long and flat. Moreover, the humpback salmon head is also very short, but generally in the genitals, the size of the male fish will also increase.