Because you usually eat "green dried tuna", which is a common mass production product of the golden snapper family. Some rare species of this family are really delicious high-end goods, such as "North Atlantic bluefin tuna", which can be sold at sky-high prices, and a sashimi is about tens of thousands of dollars. In China, if you go to a high-end Japanese restaurant, you can eat this kind of tuna, and the price is about 100 RMB per piece. Although it is not the top grade in Japan, it is better than the "dried tuna" you often eat.

Salmon is muscular and elastic.

When selecting fresh salmon, it can be identified from four aspects:

Look at the fish eye, the eyeball is clear and clean, and the dull eye is defective;

Look at the gills. They are bright red, with fresh smell and reddish or grayish white cheeks. Purchase is not recommended.

Looking at the fish body, the color is bright, elastic and complete, while the color of the fish skin is gray, dim, stiff and unclean.

Look at the fish, fresh salmon meat is bright, shiny, with clear lines and solid meat, but not fresh.

Taste: Fresh salmon is firm and full in taste, rich in fish oil, sweet in taste, smooth and tender in meat, fat but not greasy. False rainbow trout is light in color, chewy and easy to distinguish in taste.

Cooking method

There are many ways to cook salmon. Nordic people like to eat smoked or pickled salmon. Cooking methods that can maintain nutritional integrity are the first choice for Asians. Wash the salmon and cut it into 0.3 ~ 0.5 cm thin slices. When eating, dip soy sauce and green mustard in a small dish, which tastes excellent and is simple to make. In addition, there are frying, boiling, dipping, baking and baking.