Salmon with attractive color and fresh taste is believed to be the favorite of many foodies. Recently, a food expert in Hong Kong accused salmon of "two sins" of being infested with insects 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! With orange and white stripes and a fat and smooth taste, salmon sashimi has captured a large number of fans, and it is the love of many foodies, and it is the "star" in Japanese cuisine. However, a recent article "After reading a food expert column, I dare not eat salmon sashimi." Weibo was forwarded more than 2, times in just a few days, which made the salmon sashimi, which was originally loved by thousands, under pressure. Can salmon sashimi be eaten? Does the "crime" of salmon analyzed by great gourmets make sense? What is the real attitude of Japanese towards salmon? This issue is for everyone to analyze one by one. The origin of the gourmet's "two sins" of exploding salmon food experts: Salmon is full of worms and the deterioration is not easy to detect. "Orthodox Japanese shops will never sell salmon sashimi, because they have long known that it has so many worms that they can only eat it after being salted and cooked." 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 to set off a hot discussion. Turning to the whole column of food experts, two questions about salmon sashimi are indeed well-founded: "Salmon will swim to the freshwater river to lay eggs." "But which river is clean today?" Therefore, salmon is generally not clean enough, and there are many insects, which is not suitable for sashimi. This is one of them. "Other fish, the color changes before rot, and 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 the top sushi shops in Japan. Some salmon are sold and sold to foreigners, which also proves that this is an unpalatable shop." Netizen: I suspect that there are many wait-and-see discussions. "Really? I dare not eat in the future! " When the related Weibo forwarded it more than 2, times in a few days, there were different opinions. Many netizens shouted "favorite salmon, do we still eat it?" And @ next to "eat food", there is a tendency to "run and tell each other". Some netizens said: "Should I take some medicine after eating raw fish every time in the future? Parasites are terrible. " Some netizens also questioned the statement of great gourmets. Netizen EVER said: "These statements sound serious, but they are not rigorous." "We can all see that the salmon is a little stale. How can we not see the rot?" More netizens hold a wait-and-see attitude. The voices of "seeking the truth" and "seeking rumors" are wave after wave. Even some famous "foodies" couldn't hold their breath and joined the discussion: TATA, a gourmet, said on Weibo that "the God of Food told the truth". Do orthodox Japanese restaurants not sell salmon? Truth: Due to the dietary customs, salmon sashimi is also an imported product in Japan. "Orthodox Japanese shops will never sell salmon sashimi." Friends who have been to Japanese restaurants during their travels in Japan may feel the same way. Indeed, unlike salmon sashimi, which can be seen everywhere in China, and even used as a restaurant "health signboard", the frequency of salmon sashimi in Japan is indeed relatively low, whether it is a sushi restaurant or a restaurant. A "Japan" corporate who grew up in Japan and now works in a Japanese catering enterprise and has a certain understanding of Japanese food customs said that there are indeed few shops selling salmon sashimi in Japan, but more because of traditional eating habits. "In the era of underdeveloped preservation technology, people came up with the method of salting for storing salmon. It was later that Japanese people ate salmon. Now most of the salmon eaten in Japan is imported, and Norway, Chile and other countries are its sources. Among them, Norwegian salmon is the best. " For Japanese, salmon sashimi is not an item in traditional Japanese cuisine. 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. Thus, eating "Salmon sashimi" is also an "exotic product" in Japan. "Salmon sashimi is rarely sold in orthodox Japanese restaurants in Japan, which I think is due to the traditional concept." According to experts' analysis, although eating salmon sashimi is delicious, in the tradition of Japanese cuisine, it is enough to eat salmon with salted 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. "Many 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 being used as a thorn. " A Japanese chef said that although many raw fish products are bought by buyers from the Tsukiji fish market in Japan, Norwegian products will still be chosen for salmon. In fact, there is a big difference between Pacific salmon and Atlantic salmon. Pacific salmon mainly live in Alaska in the United States and Hokkaido in Japan. More than 8% of them are wild. They were born in the river, grew in the sea, returned to the river and died at the bottom of the river. Generally, it is caught in the back river, so it is more considered to be the fish in Danshui River, which contains more bacteria and insects. The situation of North Atlantic salmon in Norway and Chile is different. Norway's sea water is cold and thorough, and there are deep fjords, large and small, hidden in the long coastline, and the climate is freezing because it is close to the North Pole. Salmon, which matured after living in deep water for three years, can only resist the cold of seawater by saving a lot of fish oil. Moreover, at present, Norwegian salmon are basically kept in the wild along the coastline, and will not go through the process of "going back to the river". Therefore, this kind of salmon cultured in deep sea, like other deep-sea fish, is also suitable for raw fish. 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 before it decays? Want to verify, you can put fresh Norwegian salmon in the freezer for two days, and find that the meat color is still faint 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, and it will feel a little "scattered" when you use chopsticks. According to experts, although fresh and stale salmon will not change much in color, it is still easy to judge whether salmon is fresh enough from detailed places. For example, when selecting and eating salmon, you can judge whether the fish is contaminated by parasites by observing whether there are bumps on the fish. The fish scales are intact, the fish body is undamaged, and the gills are bright red, which means that the fish body is elastic, smells fresh and has no peculiar smell. After cutting, the meat is smooth, 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 sunken, it has been put on hold for a long time. However, sunken fish can also be roasted.