It is indeed an above-average ingredient. Don’t think that all the salmon sold in the Chinese market are real salmon. Only 109 of the 1,056 samples sent for testing were real salmon, and the rest were substituted by other fish (especially rainbow trout!). Although Japan's fishery is developed, salmon is still an exotic food (that is, a precious ingredient) to ordinary Japanese people. First, because of the tight supply, there is a tradition in Japanese fishing ports that there are batches of high-end fish every week. Categories are auctioned, among which tuna and salmon are the protagonists; secondly, the Japanese are very particular about the quality of salmon. On the premise of ensuring hygiene, they must also pay attention to the chef's knife skills and good storage of ingredients; thirdly, Japan and China The difference is that every profession, as small as a barber, must obtain a barber's qualification certificate before he can cut hair for others, but a chef can become a chef without having to do so. But the most incomprehensible thing is that of a sashimi maker. The chef must obtain a sashimi master's qualification certificate. The chef and the sashimi master are two different things. Even if you have learned the skills from a sashimi master to the point of superior skills, you cannot just make sashimi casually. You must obtain the certification of the master and the permission of the shop before you can make sashimi. The monitoring of Japanese salmon is still very strict, which is one of the reasons why salmon has become an imported product.