Salmon belly is the best. Salmon is high in unsaturated fatty acids and tastes good raw, but attention should be paid to bacteria, microorganisms and parasites. Generally speaking, the risk of frozen salmon is much lower than that of chilled salmon.

The fattest part of the salmon is in the belly, and the food department of the department store cuts it into pieces for sale. But the oily one is the belly side. Japanese are the neatest and most beautiful, so cut it off. Occasionally you can find it in the market. The best thing in salmon is belly ribs. When I fry in a pan, the oil naturally comes out. This is the only salmon I can accept.

Generally, fish will remove the meat after peeling, because the meat is brown, with high myoglobin content, firm taste and low oil content, and will not feel greasy.

I think China people's feelings about salmon are mostly sashimi, and sushi is almost always eaten raw. Salmon tastes good when cooked. The back is generally more suitable for putting cooked food. There are many ways to do it, which are generally very simple. Sprinkle some salt and pepper casually, marinate for a while, and pour some lemon juice after frying. It's delicious.