Salmon with attractive color and delicious taste is believed to be the favorite of many "foodies". Recently, a food expert in Hong Kong accused salmon of "two sins" as moth-eaten and perishable, which caused a lot of heated discussion! So can salmon be eaten? Let's do a comprehensive anatomy of salmon today. Let's have a look! Salmon sashimi has captured a large number of fans with orange and white stripes and fat and smooth taste. It is a favorite of many foodies and a "star" in Japanese cuisine. However, a recent article "I read a food expert column and dare not eat salmon sashimi". Weibo was forwarded more than 20,000 times in just a few days, which made the salmon sashimi, which was already loved by thousands of people, feel pressure. Can salmon sashimi be eaten? Does the "sin" of salmon analyzed by great gourmets make sense? What is the real attitude of Japanese towards salmon? This problem will be analyzed by everyone. Gourmets explode the origin of "two sins" of salmon food experts: salmon is full of worms and deterioration is not easy to detect. "Orthodox Japanese shops will never sell salmon sashimi, because they have long known that there are so many bugs in it that they can only eat it if they are salted." This is a sentence in a column published by a food expert in a weekly magazine in Hong Kong, but it has become the fuse of hot discussion. Looking at the whole column of food experts, two questions about salmon sashimi are indeed well-founded: "Salmon will swim to Danshui River to lay eggs." "But which river is clean today?" Therefore, salmon is generally not clean enough and there are many bugs, so it is not suitable for sashimi. This is one of them. "Other fish, color will change before decay, there is a warning for you. Salmon is still so bright in Huang Chengcheng. " This is the second; Finally, he concluded, "There is absolutely no such thing in Japan's top sushi restaurants. Some salmon are sold and sold to foreigners, which also proves that this is an unpalatable shop. " Netizen: I suspect there is a lot of wait-and-see discussion. "Really? I dare not eat in the future! " When Weibo forwarded it more than 20,000 times in a few days, there were different opinions. Many netizens shouted, "Do we still eat our favorite salmon?" And @ next to "eating goods", there is a trend of "running to tell each other". Some netizens said: "Do I have to take some medicine every time I eat raw fish in the future? Parasites are terrible. " Some netizens also questioned the statement of great gourmets. Netizens once said: "These statements sound serious, but they are not rigorous." "We can all see that salmon is a little stale. How can you not see corruption? " More netizens hold a wait-and-see attitude. The voices of "seeking truth" and "seeking rumors" are wave after wave. Even some famous "foodies" couldn't hold back and joined the discussion: Tata, a gourmet, said on Weibo that "Gourmet is telling the truth". Don't orthodox Japanese restaurants sell salmon? Truth: Salmon sashimi is also an exotic product in Japan due to eating habits. "Orthodox Japanese shops will never sell salmon sashimi." Friends who have been to Japanese restaurants while traveling in Japan may feel the same way. Indeed, unlike salmon sashimi, which can be seen everywhere in China and even regarded as a "health signboard" in restaurants, the frequency of salmon sashimi in Japan is indeed relatively low, no matter in sushi restaurants or restaurants. A "Japanese" business person who grew up in Japan and now works in a Japanese catering company and has a certain understanding of Japanese food customs said that there are really few shops selling salmon sashimi in Japan, more because of traditional eating habits. "In the era of underdeveloped preservation technology, people came up with a method of pickling to store salmon. It was later that the Japanese ate salmon. At present, most of the salmon eaten in Japan is imported, and Norway, Chile and other countries are its sources. Norwegian salmon is the best. " For the Japanese, salmon sashimi is not a traditional Japanese dish. According to experts, Japanese people have strict differences in wording when eating salmon. Cooked salmon is called "sake or shake", raw salmon is called "salmon", and "salmon" is a foreign word. It can be seen that eating "salmon sashimi" is also an "imported product" in Japan. "Japanese orthodox Japanese restaurants rarely sell salmon sashimi, which I think is due to traditional ideas." According to experts' analysis, although it is delicious to eat salmon sashimi, in the tradition of Japanese cuisine, it is enough to eat salmon marinated with salt or "Xijing pickled" salmon marinated with Japanese sweet noodles and black beans. Salmon sashimi is particularly "unclean"? Truth: Atlantic salmon is more suitable for sashimi than Pacific salmon. "A lot of seafood in Japan is very good, but we won't use local salmon in Japan. On the one hand, the salmon resources produced in Hokkaido are limited. On the other hand, Norwegian salmon is more suitable for thorns. " A Japanese chef said that although many raw fish products are bought by buyers from Tsukiji fish market in Japan, salmon will still choose Norwegian products. In fact, Pacific salmon and Atlantic salmon are very different. Pacific salmon mainly live in Alaska in the United States and Hokkaido in Japan. More than 80% are wild. They were born in the river, grew up in the sea, returned to the river and died at the bottom of the river. They are usually caught in Houhe River, so they are more considered to be fish from Danshui River, which contains many bacteria and insects. The situation of North Atlantic salmon in Norway and Chile is different. Norway's sea water is cold and thorough, with deep fjords, large and small, hidden in the long coastline, and the climate is cold because it is close to the North Pole. Salmon matures after living in deep water for three years, and can only resist the cold of seawater by storing a lot of fish oil. Moreover, at present, Norwegian salmon are basically raised in the wild along the coastline and will not go through the process of "returning to the river". Therefore, this kind of deep-sea cultured salmon, like other deep-sea fish, is also suitable for raw food. Salmon spoilage is not easy to find? Truth: Color and meat quality can be distinguished. If it is not fresh enough, will the meat color remain bright and not rot? Want to verify, you can put fresh Norwegian salmon in the freezer for two days, and find that the meat color is still light orange, but the color is obviously much lighter than when it is fresh, and it is not so shiny. The white grease belt is a little separated from the meat, so it will feel a little "loose" with chopsticks. Experts say that although fresh and stale salmon will not change much in color, it is still easy to judge whether the salmon is fresh enough from the details. For example, when selecting and eating salmon, you can judge whether the fish is contaminated by parasites by observing whether there is any protrusion on the fish. The fish scales are intact, the fish body is undamaged, and the gills are bright red, indicating that the fish body is elastic, fresh and odorless. After cutting, the meat is tender and naturally orange, and the entrance is sweet and smooth. Used for sashimi. Gently press the fish when buying salmon. See if it rebounds in time. If it is sunk, it has been put on hold for a long time. But sunken fish can also be roasted.