1. A lancet or any other commonly used knife at home can be used.

Chefs often use a willow-blade knife to cut salmon because its blade is thin and the cut is flat, which can better preserve the integrity of the salmon. If you are cutting salmon at home, you don’t need to be too particular about it. Just use it when it’s convenient. But before cutting the salmon, you should pay attention to the knife.

Sharpen so as not to ruin the appearance of the salmon meat.

Salmon is rich in protein, vitamins A, B, E, zinc, selenium, copper, manganese and other minerals in the form of enzymes related to immune function, and its nutritional value is very high.

2. Salmon, also known as salmon, salmon, and salmon, belongs to the class Teleost, order Salmoniformes, and genus Salmon. It is mainly distributed in the waters at the junction of the Atlantic Ocean, the Pacific Ocean, and the Arctic Ocean. It is a cold-water highly migratory fish and is known as

It is known as the "King of Ice and Sea" in the international food circle.

Research shows that both tuna and salmon are delicious, nutritious, and rich in biologically active substances such as EPA and DHA.

There are more than 30 species of salmon with commercial value. Currently, the most common ones are 2 species of trout (salmon trout and golden trout) and 4 species of salmon (Pacific salmon, Atlantic salmon, Arctic white salmon, and coho salmon).