1, big belly: the belly fat of fish is the most and the most expensive part.

2, upper abdomen: moderate fat content. When eating, it has both the sweetness and softness of fat and the slight acidity of fish. It tastes better when mixed with the bare parts.

Second, the price is different:

1, pot belly: Due to the high price, some low-end Japanese shops generally do not purchase goods.

2, midriff: you can buy it directly in the market.

Third, the taste is different:

1, pot belly: smooth taste, rich fat flavor, clear snow pattern, pink meat, tender and smooth, and unique flavor.

2, midriff: the middle and high-end parts of fish, mainly distributed in the abdomen and back of tuna, crispy taste.

Select fresh salmon for identification:

1, fisheye, clear and clean eyeball is the best, dull is the defective product;

2, look at the fish gills, bright red, fresh smell, gills are pale red or grayish white, it is not recommended to buy;

3. 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.

4. Look at the fish. Fresh salmon is bright, shiny, with clear lines and solid meat, and vice versa.

Reference to the above content: Baidu Encyclopedia-Salmon